Servings: 3

2 tbsps Coconut Oil (divided) 2 tbsps Coconut Oil (divided)
1 Yellow Onion (medium, diced) 1 Yellow Onion (medium, diced)
2 Garlic (cloves, minced) 2 Garlic (cloves, minced)
2 tbsps Tomato Paste 2 tbsps Tomato Paste
1 tsp Cumin 1 tsp Cumin
1 1/2 tsps Curry Powder 1 ½ tsps Curry Powder
1 tsp Garam Masala 1 tsp Garam Masala
1/2 tsp Sea Salt ½ tsp Sea Salt
1 cup Organic Coconut Milk (divided) 1 cup Organic Coconut Milk (divided)
2 cups Baby Spinach 2 cups Baby Spinach
2 cups Chickpeas 2 cups Chickpeas
1/2 cup Ground Flax Seed ½ cup Ground Flax Seed
1/2 cup Tapioca Flour ½ cup Tapioca Flour
1/4 cup Water ¼ cup Water

Heat half of the coconut oil in a large skillet over medium heat. Saute your onion and garlic until soft. Stir in tomato paste, cumin, curry powder, garam masala and sea salt.
Stir in the coconut milk, spinach and chickpeas. Cook until spinach has wilted then set aside.
Now make your roti. Whisk together the ground flax, tapioca flour, remaining coconut milk and water. Mix well.
Heat the remaining coconut oil in a large skillet over medium heat. Pour the roti batter (about ¾ cup per roti) and spread evenly into a thin layer using the back of a spoon. Cook for about 2 to 3 minutes each side. (Note: the batter is sticky so be careful when flipping!)
Place each roti on a plate and scoop the chickpea and spinach mixture into the middle. Fold in the sides, then the top and bottom. Enjoy!