• Clean, chop and boil the russet potatoes until fork tender.
• Heat half of the vegetable broth over medium heat. Sauté your onion and garlic until soft. Stir in tomato paste, cumin, curry powder, garam masala, and black pepper.
• Stir in half 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 other half of vegetable broth in a large skillet over medium heat. Pour the roti batter and spread evenly into a thin layer using the back of a spoon. Cook for about 2-3 minutes on 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!

Notes

• Skip the Roti: Serve the chickpea and spinach mix with a brown rice tortilla, rice, or cauliflower rice instead.