Sweet potato roti, chickpeas, tomato and cumin - The Irish Times

2 large sweet potatoes, peeled and diced
An equal ratio of flour to the cooked mashed sweet potato, plus a little extra for dusting
Salt and pepper
2tbs olive oil
2 cloves of garlic, peeled and sliced
1tsp cumin powder
1 tin (400g) chopped tomatoes
1 vegetable stock cube
A drizzle of honey
1 tin (400g) chickpeas, drained and rinsed
A little melted butter
2tbs natural yogurt
Some fresh coriander, to garnish

1 Peel and dice the sweet potatoes, then cook in boiling salted water. Drain, allow to cool, then mash finely with a fork.

2 Mix in the flour, salt and pepper to form a sticky dough. Cover and allow to firm up in the fridge for 30 minutes.

3 Meanwhile, put the oil in a pot and add the garlic and cumin. Cook gently for two to three minutes, then add the tomatoes.

4 Bring to a simmer, then crumble in the stock cube, add the honey and the chickpeas. Simmer for 15 minutes, season and keep warm.

5 Divide the sweet potato dough into four, then roll out on a floured surface; it will take quite a bit of flour.

6 Heat a dry non-stick pan, then one by one cook the roti for two minutes on each side until crisp and golden.

7 Brush with the melted butter and keep them warm.

8 To serve, divide the roti on to warm plates, spoon the chickpeas on top, followed by a squiggle of yogurt and the fresh coriander.

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Sweet potato roti, chickpeas, tomato and cumin - The Irish Times
"potato" - Google News
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