West Indian-Style Channa Wrap from the Meat Lover’s Meatless Cookbook

Photo by Myra Kohn

This afternoon, we’re sharing a recipe from The Meat Lover’s Meatless Cookbook, by Kim O’Donnel. Kim is a culinary expert who understands and writes about the benefits of eating less meat. Her cookbook takes classic comfort favorites and transforms them into plant-based dishes, without meat “or meat analogues.”

Enjoy this recipe for vegan channa wraps! Do you have favorite Indian foods or dishes? Share them here!

West Indian-Style Channa Wrap*
Makes at least 8 servings
For the curry:
3 tablespoons vegetable oil
2 cups diced onions
5 cloves garlic, minced
½ chile pepper of choice, seeded and diced
1 (2 x 1-inch) hunk fresh ginger, peeled and minced
3 tablespoons curry powder (preferably Madras-style)
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground turmeric
1 teaspoon salt
For the filling:
2 (15-ounce) cans chickpeas, drained and rinsed thoroughly
1 (17.5-ounce) package 8-inch
whole wheat tortillas (10-inch tortillas work well, too)
Optional add-ons: Your favorite hot sauce; ½ red onion, sliced
thinly; ½ cucumber, diced

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 (one per
person to start), with any or all of the optional add-ons, and you’ve
got a sandwich of champions. The channa is also great over rice.
5. To heat the tortillas, there are a few options: Wrap in plastic and heat
for 20 seconds in the microwave; wrap in aluminum foil and heat for
10 minutes in the oven at 325°F; place on a dry skillet or griddle,
one by one, for 30 seconds each side, over medium heat. Keeps well in an airtight container in the fridge for at least five days.

Thanks Kim!

*From the book The Meat Lover’s Meatless Cookbook by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010. www.dacapopresscookbooks.com

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3 Responses to “West Indian-Style Channa Wrap from the Meat Lover’s Meatless Cookbook”

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  1. Wow, that looks heavenly! I found a similar recipe that used potatoes, but this one seems quicker. Curry is just one of those things I’ll never get tired of eating – it’s comfort food vegan style!

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  2. This looks amazing! Chana has to be one of my favorite parts of Indian cuisine. I particularly love Chana masala, and I don’t think anything could top it for me! Although…aloo gobi lives up to its popularity, too!

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  3. Jessica K says:

    Oh my gosh! We bought this cookbook not too long ago from our local bookstore – there was a special food sampling night and Kim was there to talk about the book. We actually made the beet quesadillas with chard greens recipe from her book last night – very tasty.

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