I LOVE chick peas. In fact when I was in grad school, many nights I opened a can of chick peas added some salad dressing and that was dinner. True story. Channa is a quick and easy alternative to eating chick peas right out of the can.

Here’s another true story, one of my closest friend’s dad made the most amazing channa. I would always ask him to make it for me. Then finally I asked how he got it to taste so good. This is my version of his recipe and his tips.

This dish takes 15 minutes to cook and prep, faster if you buy Goya chick peas since they are nice and soft, right out of the can. The chick peas I am using is a bit alย  (tough in texture) and needs additional cooking to get it just right.

1. Finely chop 5 heads of green onions and 3 cloves of garlic. 2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes. 3. Add chick peas and water (from the can) to the green onions and garlic.4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper. 5. Cook until all the water has evaporated and the chick peas is soft.Enjoy with some mango sour.

1. Finely chop 5 heads of green onions and 3 cloves of garlic.
2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes.
3. Add chick peas and water (from the can) to the green onions and garlic.
4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper.
5. Cook until all the water has evaporated and the chick peas are soft.
Remove from the heat and enjoy with some mango sour.

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Quick and Easy Snacks... Channa
 
Sautรฉd chick peas served with a spicy mango relish.
Author:
Recipe type: Snack
Cuisine: Guyanese
Ingredients
  • 1 can of cooked chick peas (about 2 cups)
  • 5 heads of green onions (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 tbsp oil
  • 1 tsp cumin or geera (ground toasted cumin)
  • ½ tsp salt
  • pinch of cayenne powder
Instructions
  1. Add oil to a saute/frying pan on medium heat. When oil is hot add green onions and garlic. Cook for 2 to 3 minutes. Add chick peas, including water from the can. Add cumin, salt and cayenne powder. Cook until all the water has evaporated and chick peas are soft.
Notes
Tips and Ramblings:
1. You can use dry chick peas if you prefer. If you use dry chick peas, you will need to soak it over night, then boil until the peas are soft. At the point where you add the chick peas to the cooked green onions and garlic you would add some of the water reserved from when you boiled the peas.
2. I am a lazy cook so I use chick peas from the can, it's just as delicious.
3. Depending on what brand of chick peas you buy, you may need to add an additional cup or two of water to help soften the chick peas. The Goya brand of chick peas is the best and is the right texture for channa.

5 Comments

  1. Adina July 23, 2013 at 12:00 pm

    I think this was the first time my channa ever came out that soft. It was great. Thanks for the tip!

    Reply
    1. Metemgee July 25, 2013 at 10:57 am

      Glad it worked! I love channa.

      Reply
      1. Adina July 30, 2013 at 2:26 pm

        Meeee too! I’d like to request a cheese pie recipe please.

        Reply
        1. Metemgee August 1, 2013 at 11:49 pm

          I love cheese pie. Let me see what I can do ๐Ÿ˜‰

          Reply
  2. Pingback: Mango Sour - Metemgee

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