Trinidadian Chickpea Roti | RICARDO

Ingredients

• 2 onions, chopped
• 3 tbsp (45 ml) vegetable oil
• 4 garlic cloves, chopped
• 2 tsp fresh ginger, chopped
• 1 tsp fresh thyme, chopped
• 2 tbsp curry powder
• 1/2 tsp red pepper flakes
• 2 cans (19oz/540 ml each) chickpeas, drained and rinsed
• 4 cups (640 g) potatoes, peeled and diced (about 4 potatoes)
• 3 cups (750 ml) water
• 1 cup (150 g) frozen peas, thawed
• 4 green onions, chopped
• 1 tbsp onion, finely chopped
• 1 tbsp (15 ml) vegetable oil
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 cup (110 g) yellow split peas, rinsed and drained
• 1 1/2 cups (375 ml) water
• 2 cups (300 g) unbleached all-purpose flour
• 1 cup (150 g) whole wheat flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (250 ml) warm water
• 2 tbsp (30 ml) olive oil
• Melted butter, for cooking