Boil and Fry Channa

Boil and Fry Channa is a simple but tasty way to cook chickpeas. Cooked chickpeas are sautéed in fresh herbs and spices until soft and creamy.

Course Snack

Cuisine Guyanese

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Prep Time 10

Cook Time 20

Servings

Calories 72kcal

Equipment

Large Saucepan for boiling
Large Frying Pan or Instant Pot

Ingredients

1 cup of dried chickpeas soaked overnight then rinsed and drained, or
2 cans of cooked chickpeas liquid from can included
5 green onions thinly sliced
3 cloves garlic finely chopped
2 tablespoons of oil
1 teaspoon roasted ground cumin or geera
1/2 teaspoon of salt or salt to taste
Pinch of cayenne powder
1 teaspoon of baking soda optional
Water to boil the chick peas and about 3/4 teaspoon of salt. If using the Instant pot method, use 1 cup of water.

Instructions

Stove top instructions:

Drain and rinse soaked chickpeas, then add to a large saucepan with enough water for boil (about 4 cups of water) and salt
Place saucepan on medium heat and bring to a boil uncovered
Boil until chickpeas are tender and can be crushed with your finger tips without having a grainy texture. This should take about 30 minutes. You may add a teaspoon of baking soda to the water for faster boiling
When the chickpeas cooks to your desired texture drain chickpeas reserving 1/2 cup of the liquids, then set aside
Next, add oil to a large frying pan or skillet on medium heat. When the oil comes up to temperature add the green onions and the garlic and sauté until the garlic is a little brown. This should take about a minute
Then add the drained chickpeas, the geera or cumin, cayenne pepper and the liquids you reserved to the sauté pan and mix together well
Sauté until all of the liquid cooks off and your channa has a soft and creamy texture but is not mushy

Instant Pot Instructions:

Place instant pot in sauté mood. When the display indicates that the instant pot is hot add the oil and bring up to temperature
When the oil is hot add the garlic and sauté until slightly brown and translucent
Then add salt and the drained and rinsed soaked chickpeas. Mix together well then add 1 cup of water
Next hit the cancel button to take the instant pot out of the sauté mood. Then cover and seal the instant pot and prepare for pressure cooking
Pressure cook on high for 20 minutes
When the instant pot completes the pressure cooking cycle release the pressure using the rapid release function then add the green onions, geera or cumin and the cayenne pepper and mix together well
Put the instant pot in the sauté mode and cook until all the liquid cooks off and the channa is soft and creamy but not mushy

Canned Chickpeas instructions:

Add oil to a sauté or frying pan on medium heat and bring up to temperature
When oil is hot add the green onions and garlic and cook for about a minute until the garlic is slightly brown and translucent
Then add the chickpeas, including the water from the can followed by the geera or cumin, salt and cayenne pepper and mix together well
Continue to cook until all the water cooks down and chick peas are soft and creamy but not mushy

Nutrition