STREAMING NOW: Taste Testers

West Indian-Style Channa Wrap

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe comes from Kim O'Donnel's "The Meat Lovers Meatless Cookbook" and it is so good!”
1hr 20mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a