|10 min||20 min||2|
|2 tbsp||Coconut oil (divided)|
|1 medium||White onion (diced)|
|2 clove(s)||Garlic (minced)|
|2 tbsp||Tomato paste, canned|
|1 1/2 tsp||Curry powder|
|1 tsp||Garam masala|
|1/2 tsp||Sea salt, fine|
|1 cup||Coconut milk (divided)|
|2 cup||Chickpeas, boiled (or low-sodium canned)|
|1/2 cup||Flaxseed meal (ground)|
|1/2 cup||Tapioca starch|
|1/4 cup||Water, filtered|
The tapioca flour allows the roti to maintain a loose, pliant structure that is perfect for wrapping.
It does become a bit gooey though so be careful when flipping that it doesn't fold onto itself and stick together.
Parchment paper works well if you need to stack them.
The filling is slightly thicker than a curry to help hold its shape in the roti, but if you add a little extra coconut milk (or water or broth) then you've suddenly also got the perfect match for naan or rice.
If you want it spicy, add chili powder to taste.
If you want to skip the roti, you can also serve the chickpea and spinach with naan, rice or cauliflower rice.