Loaded chickpea masala with spelt chapatis (Diabetes)

Chapatis

• 150 g white spelt flour
• 60 g warm water
• 15 g extra virgin olive oil
• ¼ tsp sea salt

Chickpea masala

• 200 g onion, cut into quarters
• 1 garlic clove
• 20 g fresh ginger, peeled
• 15 g extra virgin olive oil
• 2 tsp yellow mustard seeds
• 2 tsp garam masala (see Tip)
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• 400 g canned diced tomatoes, no added salt
• 160 g reduced-fat coconut milk
• 80 g water
• 650 g cauliflower, cut into florets
• 400 g canned chickpeas, no-added salt, rinsed and drained
• spelt flour, to dust
• 250 g fresh baby spinach leaves
• 95 g natural yoghurt, high protein (see Tip)
• 2 sprigs fresh coriander, leaves only
• ground black pepper, to taste