Chickpea Roti

By Gemalli Austin, DrPH, RD



Chickpea Curry




  1. In a bowl sift together the flours and salt.  Cut the margarine with a pastry cutter or with a fork or knife.  Mix water into flour until dough pulls together.
  2. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.  Cover and set aside for 30-45 minutes.
  3. Divide dough into 6-8 equal parts.  Form each part into a round.  Roll out each round; dust with flour if necessary to keep from sticking.
  4. Set griddle to high heat.  When pan is hot, transfer roti dough into the pan, wait for 6-7 seconds, then flip the roti over.

Roti will cook in 30-50 seconds

Chickpea Curry:

  1. Cook onions in a large skillet over medium for 3 minutes our until tender.  Add garlic and cook for 15 seconds, until fragrant.  Add ginger, thyme, curry, red pepper flakes, cumin for additional 15-30 seconds.
  2. Add potatoes and water, bring to boil and simmer for 20 minutes or until potatoes are soft.
  3. Slightly mashed the potatoes, then add peas and chickpeas and cook till warmed.
  4. Season with lemon, salt, and chopped fresh cilantro.