Chickpea & Vegetable Curry and Tortilla Bake

Chickpea Curry

400g of soaked chickpeas
400 g diced tomatoes,
400g boiled potatoes or cauliflower or mushrooms or carrots
2 medium onions, chopped
4 Tbsp. olive oil
½ tsp. each of turmeric, cumin and mustard seeds
5 cloves of garlic
1 tsp. ground coriander
1 ½ tsp. chili powder
100 mL plain yogurt or coconut milk or other substitute (optional)

1. Heat oil in pan, add turmeric, cumin and mustard seeds until seeds starting jumping
2. Add onions and garlic until onions clear
3. Add vegetables –cauliflower, carrots, mushrooms or potatoes. I added parsnips instead of potatoes. Cook for a few minutes.
4. Mix in chili powder
5. Mix coriander and tomatoes. Cook for a few minutes.
6. Add chick peas and cook on low-medium until all vegetables are cooked
7. Turn off heat and add dairy-free milk/yogurt (optional)

Chickpea Curry Corn Tortilla

Make the Chickpea curry above
8. Add non-dairy cheese and either roll in a corn tortilla or place between 2 corn tortillas
9. Bake at 375° for 10-15 minutes until cheese is melted and tortillas are crispy or baked to taste