With all of the awesome cookbooks I received for Christmas, they each have had quite a few curry recipes. As you know, I’m trying to expand my curry, and specifically Indian food palate. So, when I saw this West Indian Styled Channa Wrap in my The Meat Lover’s Meatless Cookbook by Kim O’Donnel, I couldn’t wait to make it. I was planning to make this on a Thursday night, but per the usual, I didn’t look at the actual recipe instructions, and realized it took about a half hour to simmer. So, I abandoned ship, but came back on Saturday night to try it as I had just a bit more time on my hands.
This was actually the first time working with fresh ginger. My dad doesn’t like the taste of ginger, so growing up it was never included in any meals we had, let alone in the house. So, up until now my ginger relationship has been solely through sushi. As soon as I peeled it and started slicing, I was in love – it just smells so good!
The recipe calls for madras curry, but I don’t have any. I read online somewhere though that you can simply add some red pepper (cayenne) to regular yellow curry instead. This was too boring for me, so I substituted it with garam masala, the mystery spice I found a few months ago after scouring the Asian food market. Aside from cutting the recipe in half (all the ingredients and cook time) and using 10 inch tortillas instead of 8 (we always have 10 inch in the house, since we’re burrito fiends), I followed the recipe.
If you aren’t a fan of spicy foods, I would omit the hot pepper suggestion. I added a jalapeno, and let me tell you, it was SPICY! The cookbook itself says it’s a 4 out of 5 on their spicy scale, so keep that in mind. But it wasn’t unbearable, and still really enjoyable. If it winds up being a bit too spicy, try and add a little bit of white sugar. It sounds weird, but I promise it works!
West-Indian Style Channa Wrap – via The Meat Lover’s Meatless Cookbook
– Serves 8 –
3 Tbsp vegetable oil
2 cups diced onions
5 cloves garlic, minced
1/2 chile pepper of choice, seeded
1 (2 x 1-inch) hunk fresh ginger, peeled and minced
3 Tbsp curry powder (Madras- style)
1 tsp ground cumin
1/4 tsp cayenne
1/4 tsp ground tumeric
1 tsp salt
2 (15-oz) cans of chickpeas, drained and rinsed
1 package of 8-inch whole wheat tortillas
1. In a deep skillet, heat the oil over medium heat. Add the onions and cook until slightly softened, about 8 minutes. Add the garlic, chile pepper, and ginger, and cook for about 2 minutes. Add the spices and salt, and stir well. You’ll end up with a paste.
2. Add chickpeas, plus enough water to barely cover (at least 3 cups). Bring to a lively simmer, then lower the 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 chickpeas with a thick gravy, not soup.
3. Taste for salt and season accordingly.
4. Place a few tablespoons of channa inside a warmed tortilla. Also great over rice!