West Indian-Style Channa Wrap with Diet Enhance

by Brittany on May 22, 2012

We love to turn up the heat!  This wrap is a delish way to incorporate a meatless meal into your week with out sacrificing protein, omegas, b-12 and so much more!  Take a look at the ‘Meat Lover’s Meatless Cookbook‘ by Kim O’Donnel, for more great recipes that you can easily add your Diet Enhance to.

 

3 tablespoons vegetable oil (I substitute with coconut oil, melted)

2 cups diced onions

5 cloves garlic, minced

1/2 chili pepper of choice, seeded and diced

1 (2-by1inch) hunk fresh ginger, peeled and minced

1 1/2 to 3 tablespoons curry poder (preferably madras-style)

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

1 (17.5-ounce) package 8- or 10- inch whole wheat tortillas

2 teaspoons Diet Enhance (or to taste)

Optional add-ons: Your favorite hot sauce (mine is Tears of the Sun); 1/2 red onion; 1/2 cucumber, diced

 

1. In a deep skillet, heat oil over medium heat.  Add onions and cook until slightly softened, about 8 minutes.

2. Add garlic, chili pepper, and ginger, and cook for about 2 minutes.

3. Add spices and salt, and stir well. You’ll end up with a paste.

4. Add chickpeas, plus enough water to barely cover them (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.

5. Stir in Diet Enhance and taste for salt and season accordingly.

6. Place a few tablespoons of channa inside a warmed tortilla with any or all of the optional add-ons.  (The channa is also great served over rice)

serves 8 or more

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