I am a long time fan of Caribbean food, especially roti filled with a delicious combination of curried chickpeas and potato. There is a restaurant we used to go to in Victoria called Trini To D Bone that has incredible chickpea and potato roti, however we are now out east making it a bit of a drive to get dinner in Victoria!
I know that there are tons of great roti shops here in Toronto, but I decided to try my hand at a version I can make at home, which will cut down on the cost of take out and will allow us to pair our roti filling with a gluten free alternative. I have dreams of someday coming up with a gluten free roti recipe to rival the original (a girl can dream, right?) but until that day comes I am happy to pair my chickpea and potato curry with a delicious cassava flat bread from the Gluten Free Baking Academy course. If you rock a gluten free lifestyle the course is a must, in addition to flat breads there are many quick and yeasted bread recipes that are killer.
Without further ado, here are the recipe details:
Chickpea and Potato Curry
1 piece kombu
1½ cup dried chickpeas
Drizzle of avocado oil
6 cups water
You can skip this step and use canned chickpeas, Eden Organic is my favourite brand!
2 Tbsp avocado oil
1 lg onion, finely diced
1 green chili (jalapeño or Serrano) finely diced
4 cloves garlic, crushed
1 inch piece ginger, grated
2 Tbsp curry powder
1 tsp turmeric
1 tsp ground cumin
¼ tsp smoked paprika
¼ tsp ground nutmeg
¼ tsp ground allspice
2 tsp sea salt
½ tsp fresh ground black pepper
6 potatoes, peeled and diced
2 cups water
Cooked chickpeas from above (or 2 14oz cans, drained)
2 cups finely sliced arugula, spinach or kale
¼ cup Fresh cilantro, finely chopped
Soak chickpeas overnight. Add to your pressure cooker along with a piece of kombu and a drizzle of avocado oil. Bring to pressure for 15 minutes. Quick release pressure, strain, remove kombu and set aside.
Warm avocado oil on low sauté setting in your instant pot. Sauté onions, garlic and chili until soft and fragrant. Stir in spices. Add potatoes and water and stir to combine. Bring to a boil on high sauté setting and cook for 15 minutes, stirring frequently, until water is mostly evapourated and potatoes are soft.
Add chickpeas and cook on low sauté setting for another 15 mins. Turn heat off. Add arugula or greens of choice to the pot, stir to incorporate and serve with a topping of fresh cilantro. You can up your spice game with some additional hot sauce if that’s your thing. This filling pairs well with rice or bread, as I mentioned above I prepared some flat bread from the Gluten Free Baking Academy course and it made for a delicious meal.