Sweet potato roti, chickpeas, tomato and cumin
- Serves: 2
- Cooking Time: 60 mins
- Course: Main Course
- Cuisine: Irish
- 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.