Chickpea, Sweet Potato and Spinach Roti Recipe Print

by Andrea Holwegner | May 23, 2017

Chickpea, Sweet Potato and Spinach Roti Recipe

Sponsored recipe by:  Peanut Bureau of Canada

Quick, healthy and filled with protein, this veggie-packed roti is the perfect combination of flavours with just a hint of spice. This versatile meatless meal can be served wrap-style for lunch, or served atop rice or naan. More great recipes can be found at www.peanutbureau.ca.

Prep time: 10 minutes

Cooking time: 13 minutes

Makes 4-5 roti

What you need:

• 1 tbsp oil, preferably peanut
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 to 1 tsp seeded and finely diced scotch bonnet pepper, or other hot pepper
• 1 large sweet potato, peeled and cut into small bite-sized chunks
• 1 tbsp curry powder
• 1/2 tsp EACH salt, dried thymes leaves, and ginger
• 1/4 tsp ground cloves
• 1 1/4 cup vegetable broth
• 1/4 cup peanut butter
• 1 can chickpeas (19 oz/540 ml) rinsed and drained
• 4 cups baby spinach, lightly packed
• 4-5 roti wraps, large flour tortilla, or naan bread

Directions:

1. Heat oil in large wide frying pan over medium heat. Add onion, garlic and hot pepper to taste. Cook 2 minutes, or until softened. Stir in sweet potato and spices.
2. Add 1 cup broth, stir in peanut butter until combined. Stir in chickpeas, then bring to a boil. Reduce heat, cover and simmer gently, 8-10 minutes, until sweet potatoes are just tender.
3. Add remaining 1/4 cup broth, and spinach. Simmer and stir just until spinach is wilted and liquid has mostly evaporated about 3 minutes. Cool slightly. Serve in a roti wrap or tortilla.

Per Serving:

• Calories – 440
• Carbohydrates – 63g
• Protein – 16g
• Fat – 15g (2.5g saturated fat)
• Fibre – 9g
• Cholesterol – 0g
• Sugar – 6g
• Sodium – 960mg