Winter green sauce, roti, yoghurt and roasted chickpeas
( SERVES 4 )
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|1 clove||Garlic, (chopped)|
|1||Lemon, (approximately 1 Tbs)|
|½ cup||Parsley, (chopped)|
|1 tbsp||Fresh thyme|
|1 cup||Spinach leaves, (chopped)|
|½ cup||Extra virgin olive oil|
|1||Salt & freshly ground pepper|
|1 cup||Wholemeal flour|
|1 tbsp||Oil, (or ghee)|
|1 cup||Chickpeas, (cooked)|
|½||Dried chilli, (small, red, seeds optional)|
|1 tsp||Coriander seeds|
|1 tbsp||Olive oil|
|1 to serve||Yoghurt|
- 1 To make the sauce; put all the ingredients except the oil and seasoning, into a food processor and pulse to combine.
- Add the oil and continue until you have a smooth sauce. Taste and then season, adding more lemon juice if preferred.
- To make the roti, put the two types of flour into a large bowl. Stir to combine then make a well in the centre and pour in the oil or ghee.
- Stir with a wooden spoon while slowly pouring in enough boiling water to make a dough. Tip out onto a floured surface and knead until soft.
- Form the dough into a sausage shape. Heat a heavy fry pan. Pinch off pieces of dough and roll out into circular shapes.
- When the pan is hot, add two to three roti. When blisters begin to appear, push down gently with a paper towel.
- The roti will puff up. Turn over and repeat until all are golden. Wrap in a tea towel if not using immediately.
- To cook the chickpeas; preheat oven to 180C. Put the chickpeas in a small baking dish.
- Chop the chilli and put in a mortar and pestle with the coriander seeds, grind then sprinkle over the chickpeas. Add the oil and salt then cook for 30 minutes.
- Serve the roti with the sauce, chickpeas and yoghurt.