Aloo gobi with chickpeas and homemade wholewheat roti

Ingredients

For 1 serving

• Cauliflower200 g
• Potatoes120 g
• Cooked chickpeas80 g
• Tomatoes80 g
• Onion40 g
• Turmeric1 teaspoon
• Garam masala1 teaspoon
• Cumin1 teaspoon
• Ginger5 g
• Whole wheat flour40 g
• Sunflower oil2 teaspoons
• Saltto taste
• Cilantroto taste

Contains: gluten,

In season: October – March

Method

1. Knead the wholemeal flour with a pinch of salt and enough warm water, added little by little, to make a soft, smooth dough that doesn't stick to your fingers; cover and leave to rest.
2. Peel the potatoes and cut them into cubes of about 1.5 cm, break the cauliflower into small florets, chop the onion, grate the ginger and chop the tomatoes. Drain and rinse the chickpeas.
3. Heat the sunflower oil in a wide frying pan over medium heat, toast the cumin for 30 seconds, then add the onion and ginger and fry for 3 minutes until the onion is soft. Add the turmeric, potatoes and cauliflower and stir well.
4. Add a splash of water and a pinch of salt, cover and cook over medium-low heat for 15 minutes, stirring now and then, until the potatoes are tender. Add the tomatoes, chickpeas and garam masala and cook uncovered for 5 more minutes.
5. Meanwhile roll the dough into a thin disc and cook it in a hot dry pan for 1 minute per side, pressing it with a tea towel, until it puffs up and shows golden spots.
6. Serve the aloo gobi with torn fresh coriander and the warm roti.