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    You are in: Home / Recipes / West Indian-Style Channa Wrap Recipe
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    West Indian-Style Channa Wrap

    West Indian-Style Channa Wrap. Photo by DeeVaFoodie

    1/1 Photo of West Indian-Style Channa Wrap

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    10 mins

    1 hr 10 mins

    DeeVaFoodie's Note:

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

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    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Tast for salt and season accordingly.
    4. 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. 5
      Keeps well in an airtight container in the fridge for at least 5 days.
    6. 6
      NOTE: recipe wouldn't take 2 x 1 inch piece of ginger, or 8 tortillas, but those are the amounts.

    Ratings & Reviews:

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    Nutritional Facts for West Indian-Style Channa Wrap

    Serving Size: 1 (313 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 200.6
     
    Calories from Fat 61
    30%
    Total Fat 6.7 g
    10%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 612.4 mg
    25%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 6.2 g
    25%
    Sugars 1.9 g
    7%
    Protein 6.2 g
    12%

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