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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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This may be the islander's version of the empanada. Zaar does not recognize indian Massala, or Kuchella (recipes to follow). Ingredients:
1 (16 ounce) can chickpeas, drained (1 lb channa chickpeas) |
6 -8 cups water |
2 1/2 cups water |
3 tablespoons canola oil (or corn oil) |
5 garlic cloves, minced |
1 onion, chopped |
1 habanero pepper, seeds and stem removed, minced (congo) |
1 teaspoon ground cumin |
salt and pepper |
bara bread |
hot sauce |
Directions:
1. Additional Ingredients needed: 3 tablespoons West Indian Massala (see.
2. Kuchella (see.
3. Soak the channa in the water overnight (or gently boil it with a little massala for about 3 hours).
4. Mix the massala with 1/2 cup of water. Heat the oil in a large skillet and add the garlic, onion, and the massala mixed with water. Saute for 2 to 3 minutes.
5. Drain the channa, add it to the skillet, and stir well. Add 1 1/2 cups water, the Congo pepper, and the cumin, cover, and simmer, stirring occasionally, until the channa is very soft, about 1 hour. Add the remaining 1/2 cup water if the channa begins to dry out. Add salt and pepper to taste.
6. To assemble the doubles, take one piece of bara bread and spread the channa mixture over it. Add hot sauce and kucheela to taste, then place the second piece of bara bread over it to make a sandwich.
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