Amanda Laird: Winter green sauce, roti, yoghurt and roasted chickpeas

Photo / Babiche Martens

Serves 4

Sauce - makes one cup
1 clove garlic, chopped
2 tsp capers
Juice of 1 lemon - approximately 1 Tbs
1/2 cup parsley, chopped
1 Tbs fresh thyme leaves
1 handful of rocket
1 cup spinach leaves, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

Roti - makes approximately 12 small
1 cup wholemeal flour
1 cup plain flour
1 Tbs oil or ghee
Boiling water
Paper towels
1 cup cooked chickpeas
1/2 small dried red chilli, seeds optional
1 tsp coriander seeds
1 Tbs olive oil
Salt
Yoghurt to serve

1 To make the sauce; put all the ingredients except the oil and seasoning, into a food processor and pulse to combine. Add the oil and continue until you have a smooth sauce. Taste and then season, adding more lemon juice if preferred.

2 To make the roti, put the two types of flour into a large bowl. Stir to combine then make a well in the centre and pour in the oil or ghee.

3 Stir with a wooden spoon while slowly pouring in enough boiling water to make a dough. Tip out onto a floured surface and knead until soft.

4 Form the dough into a sausage shape. Heat a heavy fry pan. Pinch off pieces of dough and roll out into circular shapes.

5When the pan is hot, add two to three roti. When blisters begin to appear, push down gently with a paper towel. The roti will puff up. Turn over and repeat until all are golden. Wrap in a tea towel if not using immediately.

6 To cook the chickpeas; preheat oven to 180C. Put the chickpeas in a small baking dish. Chop the chilli and put in a mortar and pestle with the coriander seeds, grind then sprinkle over the chickpeas. Add the oil and salt then cook for 30 minutes.

7 Serve the roti with the sauce, chickpeas and yoghurt.