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.
*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