Channa(Curried Chickpea Filling)

• 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
• 1/2 Scotch bonnet pepper
• Salt to taste

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

vegetable oil, onions, garlic, curry powder, amchar powder, chickpeas, scotch, salt

Taken from cooking.nytimes.com/recipes/3355 (may not work)