West Indian-Style Channa Wrap

"This recipe comes from Kim O'Donnel's "The Meat Lovers Meatless Cookbook" and it is so good!"
 
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photo by ddav0962 photo by ddav0962
photo by ddav0962
Ready In:
1hr 20mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. So delish! A really authentic-tasting West Indian chana! Here are my tweaks: one full chilli with seeds, just sliced down the middle; half of the curry powder; no cayenne; more chickpeas (my tins were 19 oz each), and three diced potatoes, some of which I mashed into the gravy toward the end. This is a keeper!
     
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