West Indian-Style Channa Wrap

READY IN: 1hr 20mins
Recipe by DeeVaFoodie

This recipe comes from Kim O'Donnel's "The Meat Lovers Meatless Cookbook" and it is so good!

Top Review by Lucky in Bayview

This made a really tasty and satisfying lunch. I halved the recipe and served it on a soft pita topped with a dab of plain yogurt, sriracha, chopped green onion, cilantro and cucumber. Yum and hubby approved!

Ingredients Nutrition


  1. In a deep skillet, heat the oil over medium heat. Add the onions and cook until slightly soft, about 8 minutes. Add the garlic, chili pepper and ginger, cook for about 2 minutes. Add the spices and salt, stir well. You'll end up with a paste.
  2. Add chick peas, plus enough water to barely cover (at least 3 cups). Bring to a lively simmer, then lower heat and cook at a gentle simmer, stirring occasionally until most of the liquid evaporates, 50 to 60 minutes. You're looking for very soft chick peas with a thick gravy, not soup.
  3. Tast for salt and season accordingly.
  4. Place a few tablespoons of channa into warmed tortilla with any or all of the optional add-ons. The channa is also great over rice.
  5. Keeps well in an airtight container in the fridge for at least 5 days.
  6. NOTE: recipe wouldn't take 2 x 1 inch piece of ginger, or 8 tortillas, but those are the amounts.

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