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I have always enjoyed Kim O'Donnel's columns and really love her recipes. So when I saw her new cookbook, The Meat Lover's Meatless Cookbook, I knew I had to have it! 

The book had been with me two days and I had already referred to it three times to try some new dish. Why? Her recipes speak to me. They are simple and user-friendly but promise and deliver flavor. The book is loaded with great choices of vegetable dishes, tofu and tempeh dishes but nothing is boring. All the dishes have been created with insight and experience. And she makes it easy to cook by the seasons by dividing up the book's 52 menus into Summer, Fall, Winter and Spring. I have tried a few and my family has declared them winners!

And you could win a copy here! Kim has graciously agreed to give away one signed copy of the book to a lucky Life of Spice reader. So do post here: What is your favorite meatless dish that is loved by meatlovers around you.  Winner will be chose in a random drawing and will be announced on October 15th, 2010.

RECIPE: West-Indian Style Chana Wraps 

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.

Photos by Sala Kannan for Life of Spice. 

Channa-wrap2

 

WEST INDIAN–STYLE CHANNA WRAP

Makes at least 8 servings

INGREDIENTS:

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

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

 

HERE’S WHAT YOU DO:

In a deep skillet, heat the oil over medium heat. Add the onions an
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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.

 

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.

 

Taste for salt and season accordingly.

 

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. 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.

Channa-wrap4

 

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