Vegetarian “dosas” With Curried Chickpeas and Mint Chutney!

Photo: The Picky Eater

Ingredients

1 Whole wheat tortillas

5 minceds Garlic

1 Peeled & diced Red Onion

1 peeled & diced carrot

1 diced green pepper

1 oregano

4 cooked or canned chickpeas

1 tomato paste

1 roughly chopped red onion

2 minceds garlic

1 ground cumin

3 sea salt

3 curry powder

1 1/2 vegetable broth

1 1/4 light coconut milk

3 diceds tomatoes

2 fresh mint

1 water

1 peeled shallot

1 lime (juiced)

1 organic sugar

1 sea salt

Preparation

Indian Dosa Pancakes (directions in step 2)

Spray the tortillas lightly with cooking spray, line them up on a baking sheet, and put them under the broiler at 350 degrees for about 3-5 min on both sides to make them a nice, crispy base.

Curried Chickpea Filling (directions in steps 4-5)

Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through. NOTE: I left mine a little chunky so you could still see some whole chickpeas in the filling

Coconut Curry Sauce (directions in steps 7-9)

Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.

Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute (Omit this step if you’re not using flour)

Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally. Let it simmer for half an hour.

Fresh Mint Chutney (directions in step 11)

Blend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.

Assemble: start with the tortilla dosa, add the chickpea filling, top with the curry sauce & mint chutney. enjoy!