West Indian-Style Channa Wrap

Submitted by ddav0962

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

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 8

ingredients

• 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

directions

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.

Reviews

[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!

 

[nreddy]

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!