INGREDIENTS
3/4 lb
sweet potatoes (peeled and diced, 800 g)
1 1/2 cups
chickpeas (cooked, garbanzo beans)
2
scallions (cut)
1 clove
garlic (crushed)
2 tsp
cumin seed
1 tbsp
fresh ginger root (grated)
2 tbsp
lemon juice
1 tsp
salt
ground black pepper
3 tbsp
bread flour
6 tbsp
whole wheat flour
1 cup
peas (no need to defrost)