West Indian-style Channa Wrap

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

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

Recipe

• 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.