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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.63 Kcal (693 kJ) | ||
| Calories from fat | 103.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Sodium | 624.01mg | 26% | |
| Potassium | 255.96mg | 5% | |
| Total Carbs | 15.33g | 5% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 2.1mg | 12% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 137.17 Kcal (574 kJ) | ||
| Calories from fat | 85.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 18% | |
|---|---|---|---|
| Sodium | 516.78mg | 26% | |
| Potassium | 211.98mg | 5% | |
| Total Carbs | 12.69g | 5% | |
| Sugars | 3.05g | 15% | |
| Dietary Fiber | 2.87g | 14% | |
| Protein | 2.37g | 6% | |
| Vitamin C | 12.9mg | 26% | |
| Iron | 1.7mg | 12% | |
| Calcium | 50.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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