Flatbread Stuffed with Curried Potatoes, Spinach, and Chickpeas
- 2 cups warm water
- 2 teaspoons yeast
- 4 1/2 - 5 cups all-purpose flour
- 2 teaspoons salt
- 1 onion, diced small
- 1 pound red potatoes (4-5 egg sized potatoes), diced
- 3-4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated on a microplane
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1/4 teaspoon cayenne (optional)
- 2-3 teaspoons salt
- 1 28-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 10 ounces baby spinach
- This recipe is vegan
- Produce
- Baby spinach (10 ounces)
- Chickpeas (1 15-ounce can)
- Cumin (2 teaspoons)
- Garlic (3 cloves)
- Ginger, fresh (1 teaspoon)
- Onion (1)
- Red potatoes (1 pound)
- Tomatoes (1 28-ounce can)
- Cooking & Baking
- All-purpose flour (4 1/2 cups)
- Cayenne (1/4 teaspoon)
- Garam masala (2 teaspoons)
- Salt (4 teaspoons)
- Yeast (2 teaspoons)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 2, 2011 (1 year ago).
76 people saved this recipe.
