Channa(Curried Chickpea Filling)

Ingredients

• 1 tablespoon vegetable oil or ghee
• 2 large onions, chopped
• 4 to 5 cloves garlic, peeled and chopped
• 1 tablespoon curry powder (preferably Turban or Indi brand)
• 1 heaping teaspoon amchar powder (available in West Indian markets, such as Kalpana Indian and International Groceries at 2528 Broadway in Manhattan)
• 1 16-ounce can chickpeas, drained and rinsed well
• ½ Scotch bonnet pepper
• Salt to taste

Filling for 4 rotis

Preparation

1. Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
2. Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.

45 minutes