Channa(Curried Chickpea Filling)

1. 1

   Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown.

2. 2

   When the onions are almost done, add the garlic and saute 2 minutes more.

3. 3

   Add the curry and amchar powders and stir for 1 minute.

4. 4

   Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas.

5. 5

   Stir over medium heat until chickpeas are coated with the spices and onions.

6. 6

   Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir.

7. 7

   Bring to a simmer, cover and let simmer over low heat for 1/2 hour.

8. 8

   (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.)

9. 9

   Let cool for a few minutes before adding to the roti.

* Per serving · 4 servings · Values may vary.

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