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West Indian-Style Channa Wrap

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“This recipe comes from Kim O'Donnel's "The Meat Lovers Meatless Cookbook" and it is so good!”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

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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