West Indian-Style Channa Wrap

Name: West Indian-Style Channa Wrap
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp vegetable oil; 2 cup onions; 5 garlic cloves; 0.5 chili pepper; fresh ginger; 3 tbsp curry powder; 1 tsp ground cumin; 0.25 tsp cayenne; 0.25 tsp ground turmeric; 1 tsp salt; 2 can chickpeas (15 ounce); whole wheat tortilla; hot sauce; red onion; cucumber

Gently simmered chickpeas, wheat tortilla and cucumber, warmed with chilli and ginger, a South Asian wrap.

1 hr 20 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 70 min · 80 min total
Difficulty: medium

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.
60 min
3
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.
4
Keeps well in an airtight container in the fridge for at least 5 days.