Trinidad inspired vegetarian roti

In a deep sauce pan, heat up the oil at medium/high and stir in the onion and the ginger for a couple of minutes.

Reduce heat to medium, add in the veggies, fresh ground black pepper and cook for 4 to 5 minutes, stiring constantly.

Reduce heat to low, add in the sauce and stir well.

Rinse the sauce jar with hot water, filling it by half and shaking it. Pour water in pan and stir well.

Cover and simmer for 30 minutes, stiring often.

Add in the hot sauce, chickpeas and cilantro leafs, mix well and warm up covered for another 15 minutes.

Put mixture in the center of the tortillas, making a square shape, leaving plenty of tortillas all around.

Fold all four sides of the tortillas, making a sealed enveloppe.

Grill the pouches in non-stick pan on both sides till they get golden brown and crispy. You don't need to add any oil or grease to the pan to achieve this.

Serve hot and enjoy!