West Indian-style Channa Wraps

Ingredients

• 2 tbsp olive oil
• 2 cups diced onions
• 5 cloves garlic, minced
• 1/2 chile pepper, seeded and diced
• 1 (2x1-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.