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Potato and chickpea roti

BT Toronto | posted Thursday, Jan 9th, 2014

Potato and chickpea roti

Makes 5–6 rotis

Time: about 30 minutes


  • 2 medium-size potatoes, peeled and diced
  • 1/2 white onion, sliced
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 cup (250 mL) mango or apple juice
  • 3–4 Tbsp (45–60 mL) garlic chili hot sauce
  • 3–4 tsp (15–20 mL) curry powder
  • 1 cup (250 mL) chopped greens
  • whole-wheat tortillas (for use brown-rice tortillas)


  1. In a pot, place the potatoes and onion and just enough water to cover. Bring to a boil and cover.
  2. Reduce the heat to medium-low and cook for about 15 minutes.
  3. Reduce the heat further to low and add the chickpeas, juice, garlic chili hot sauce and curry powder and cook for about 10 minutes, partially covered, stirring now and then.
  4. Add the greens and cook, stirring now and then, for another 5 minutes.
  5. Place some of this mixture in a tortilla and roll it up. Serve hot or cold.

Courtesy Linda Woolven, author, The All New Vegetarian Passport


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