Channa(Curried Chickpea Filling)

Directions

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