Prep 10 mins
Cook 1 hr 10 mins
This recipe comes from Kim O'Donnel's "The Meat Lovers Meatless Cookbook" and it is so good!
- 3 tablespoons vegetable oil
- 2 cups onions, diced
- 5 garlic cloves, minced
- 1⁄2 chili pepper, seeded and diced
- fresh ginger, peeled and minced
- 3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon ground turmeric
- 1 teaspoon salt
- 2 (15 ounce) cans chickpeas, drained and rinsed thoroughly
- whole wheat tortilla
- hot sauce
- red onion, diced
- cucumber, diced
- 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.
- 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.
- Tast for salt and season accordingly.
- 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.
- Keeps well in an airtight container in the fridge for at least 5 days.
- NOTE: recipe wouldn't take 2 x 1 inch piece of ginger, or 8 tortillas, but those are the amounts.