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 al (tough in texture) and needs additional cooking to get it just right.
Channa (2 servings)
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)
1/2 tsp salt
pinch of cayenne powder
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.
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.