WEST INDIAN-STYLE CHANNA WRAP
This recipe comes from Kim O'Donnel's "The Meat Lovers Meatless Cookbook" and it is so good!
Provided by ddav0962
Categories Curries
Time 1h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 15
Steps:
- 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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