Rotis are typical of Trinidad and the Indian community there. If you like, let the chickpeas catch on the bottom of the pan to get what Jamaican people call 'bun-bun' (or 'burn-burn'). That's when you have 'favourites time' in the kitchen -- who gets the most bun-bun? Serves four.
YOU WILL NEED
4 tbsps olive oil
1 onion, finely chopped
5cm/2in piece of fresh root ginger, peeled and finely chopped
300g/10Â½oz cooked chickpeas
3 spring onions, chopped
1 tsp dried chilli flakes
2 tsps black mustard seeds
4 tomatoes, roughly chopped
Salt and black pepper
4 rotis To serve 4 tbsps Greek yogurt
4 tsps mango or apricot chutney, or Reggae Reggae tomato ketchup
1 tbsp chopped fresh coriander (optional)
Heat two tablespoons of the oil in a frying pan, add the onion and ginger and cook over a low heat, stirring occasionally, until soft. Meanwhile, put the remaining two tablespoons of oil and the chickpeas into a food processor and whizz to a rough paste.
Add the spring onions to the frying pan and cook over a medium heat, stirring occasionally, for two minutes until soft. Add the chilli flakes and mustard seeds and cook, stirring, for another minute, then add the tomatoes.
Let it all cook together for about five minutes, stirring occasionally, then stir in the chickpea paste. Season with salt and pepper and cook for a further five to 10 minutes, until all the flavours are combined. Taste and season again, if necessary.
Warm the rotis wraps one at a time in a dry frying pan over medium heat, turning once, until they are floppy and easy to roll.
To serve, put the rotis on a work surface and spoon the chickpea mixture into the centre. Dollop the yogurt and the chutney or Reggae Reggae tomato ketchup on top, and sprinkle over the chopped coriander (if using). Roll up the rotis and cut in half on the diagonal. Magic!