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Flatbread Stuffed with Curried Potatoes, Spinach, & Chickpeas

Emma Christensen
  • minutes
  • Serves 8

INGREDIENTS

10 oz

Baby spinach

1 15 ounce can

Chickpeas

3 cloves

Garlic

1 tsp

Ginger, fresh

1 lb

Red potatoes

1 28 ounce can

Tomatoes

4 1/2 cups

All-purpose flour

1/4 tsp

Cayenne

2 tsp

Garam masala

4 tsp

Salt

2 tsp

Yeast

2 tsp

Cumin

2 cups

Water