West Indian-Style Channa Wrap Recipe

Name: West Indian-Style Channa Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 cups onions, diced, 5 garlic cloves, minced, 1/2 chili pepper, seeded and diced, and more.

Yes, West Indian-Style Channa Wrap falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West Indian-Style Channa Wrap

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