15 West Indian Recipes You’ll Want Tonight

West Indian-Style Channa Wrap

If you’re not a big fan of spicy food you can turn down the heat in this West Indian recipe by omitting the chili pepper and using a mild curry powder.

Ingredients

2 tbsp olive oil

2 cups diced onions

5 cloves garlic, minced

1/2 chile pepper, seeded and diced

1 (2×1-inch) hunk of fresh ginger, peeled and minced

3 tbsp Madras-style curry powder

1 tsp ground cumin

1/4 tsp cayenne

1/4 tsp ground turmeric

1 tsp salt

1 cup dried chickpeas, soaked overnight and boiled until tender

4 8-inch whole wheat tortillas

arugula

Directions

1. 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 and ginger. Cook for 2 minutes, stirring frequently. Add the curry powder, ground cumin, cayenne, turmeric, and salt. Stir well. It will have a paste-like consistency.

2. Add the chickpeas plus enough water to barely cover (about 3 cups) to the pan. Bring to a lively simmer, 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.

3. Taste for salt and seasoning.

4. Place 1/4 of the chickpea mix inside a warmed tortilla. Top with a large handful of arugula and fold into a wrap.

Source: Eats Well with Others