Non-vegetarians, never fear! You won’t even miss meat with this recipe. The chickpeas are so filling (and spicy) that you’ll be entirely full. I like my food spicy. Really spicy. So feel free to reduce the spice amounts- reducing the amount of Madras curry powder would be a good start.
Channa Wrap
Ingredients:
2 tbsp olive oil
2 cups diced onions
2 cloves garlic, minced
1/2 chile pepper, seeded and diced
1/2 a red or orange bell pepper
2 teaspoons of ginger
3 tbsp Madras-style curry powder
1 tsp ground cumin
1/4 tsp cayenne
1 tsp salt
cracked black pepper to taste
2 cans of chickpeas in water
4 8-inch whole wheat tortillas
arugula (rocket, to my English readers)
Instructions:
Heat the oil in a deep skillet over medium heat. Add the onions and cook until translucent and softened, about 8 minutes. Add the garlic, chile pepper, bell pepper and ginger. Cook for 2 minutes, stirring frequently. Add the curry powder, ground cumin, cayenne, turmeric, and salt. Stir well.
Add the chickpeas plus enough water to barely cover (about 3 cups) to the pan. Bring to a boil, then lower the heat and cook at a gentle simmer, stirring occasionally, until most of the liquid evaporates and the sauce thickens, about 50-60 minutes.
Taste for salt and seasoning.
Place 1/4 of the chickpea mix inside a warmed tortilla. Top with a large handful of arugula and fold into a wrap.
I hope you enjoy!
