West Indian-Style Channa Wrap |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This recipe comes from Kim O'Donnel's The Meat Lovers Meatless Cookbook and it is so good! 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.
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