Channa (Chickpea)

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Incredibly flavorful and an excellent source of protein for non-meat eaters.

Ingredients

  • 8 oz. chickpeas
  • 1 tsp. baking soda
  • 3 Tbs. ghee or olive oil
  • 1 onion peeled and chopped
  • 1 bay leaf
  • 1" cinnamon stick
  • 4 black cardamoms
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1/4 tsp. ground turmeric
  • 5 tomatoes, chopped
  • 1-2 green chilies, cut in half
  • Salt to taste
  • 2 sprigs of fresh green coriander leaves, chopped

Directions

Soak chickpeas overnight in 3 C. of water with baking soda. Drain chickpeas and boil in 2 1/2 C. of water for 10-12 minutes in a pressure cooker. Strain and save the liquid. Heat ghee or oil and add onion, bay leaf, cinnamon, and cardamoms. Fry for 1-2 minutes. Add ginger and garlic pastes. Fry for 1 minute. Sprinkle with coriander, chili, and turmeric. Mix well and fry for half a minute. Add tomatoes, green chilies, and chickpeas. Mix well and add 1-C. chickpea cooking liquid. Cover and simmer gently for 10-15 minutes. Add salt and green coriander. The chickpeas should disintegrate when pressed between thumb and index finger. If not fully tender, add extra water and continue cooking. Channa is a thick, moist dish.

Yield: 4 servings

April Downen

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