Chickpeas:

(the chickpeas can be soaked and cooked a day or two ahead of time)

2 1/4 cups of chickpeas

2 tablespoons of oil

1 large red onion, sliced

1″ piece of ginger, peeled and grated

2 teaspoons of honey

2 teaspoons of ground coriander

2 teaspoons of ground cumin

2 teaspoons of garam masala (recipe follows)

3 tablespoons of tamarind puree

4 ripe tomatoes, chopped

4 tablespoons of fresh cilantro, chopped

Garam Masala

8 cardamon pods

2 Indian bay leaves

1 teaspoon of black peppercorns

2 teaspoons of cumin seeds

2 teaspoons of coriander seeds

2″ cinnamon stick

1 teaspoon of cloves

Toast the spices briefly, then grind to a fine powder in a spice grinder or pestle and mortar.

Gluten Free Spinach Roti:

NOTE: you can make the dough for this the day before, and keep it well wrapped in the fridge.

handful of spinach leaves

1/4 cup oat flour

1/4 cup millet flour

1/2 cup brown rice flour

1/4 cup white rice flour

1/4 cup tapioca flour

1 teaspoon xanthan gum

pinch of salt

1 teaspoon of olive oil or ghee

1/2 cup of tepid water