This is the original "draft" recipe direct from the cookbook scans

VEGETABLE CHICKPEA ROTI

Ingredients

• 32 oz. garbanzos

Saute and put in separate pot:

• 1/3 C. chopt green peppers
• 1/3 C. chopt onions
• 1/3 C. cauliflower
• 1/3 C. chopt cauliflower

In saucepan, heat:

• 1/4 C. soy oil

Saute until mustard seeds pop, stirring:

• 2 T. ginger seeds
• 1 T. jalepenos, minced
• 1/2 T. whole cumin
• 1/2 t. whole black mustard seeds

Then, add:

• 1 1/2 C. drained chopt tomatoes
• 1/2 C. tomato sauce
• 2 T. lemon juice
• 1 t. turmeric
• 1 t. garam marsala
• 1/2 bunch cilantro, chopt
• 2T. honey
• 1/2 t. salt

Directions

1. Heat and cook awhile and thicken with 1/4 c. tomato paste
2. Add to vegies and garbanzos in large bowl and mix. This shouldn’t be too runny since it goes in pita. Adjust with tomato paste, add salt or more minced jalepenos to taste.
3. Heat and serve in pita bread.