CHICKPEA CURRY

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Chick pea or channa curry is a very popular in Guyana and Trinidad where the cuisine has a heavy Indian influence.  This comes as no surprise as it’s often served with some of the most populist dishes like doubles and roti.

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Packed with protein and fiber, its a great side dish that’s also a great vegetarian or vegan main dish.   Did I mention that it’s gluten free also? Yeah, just about everyone can enjoy this.

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The strong spices compliment the silky texture of the chickpea.  I used canned chickpeas but dry chickpeas can be easily substituted.  Soak the dry chickpeas in water overnight, then drain and cook as directed. Channa-1-3Soaking the beans reduces the cooking time tremendously by softening the chickpeas so it is highly recommended.  You will enjoy this served with rice, roti or doubles!

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Chickpea Curry

15 oz can chick peas drained

1 tbsp curry powder

¼ tsp garam masala

¼ tsp coriander powder

½ tsp cumin

½ tsp green seasoning

2 tbsp water

2 tbsp canola oil

½ onion, finely chopped

1 tsp salt

1 beef bouillon(optional)

3 cups water

In small bowl mix curry powder, garam masala, coriander powder, cumin, green seasoning and 2 tablespoon water to form a paste.   In a medium size pot, heat oil over medium fire.  When oil is hot add curry paste and onion and cook for 3-5 minutes, stirring occasionally.  If the paste becomes dry, about a tablespoon of water to prevent it from burning.   Next add chick pea, salt and remaining 4 cups of water.  Cook until the chick peas are tender.   Add water as needed.

Notes:  Vegetable bouillon can be used in place of the beef bouillon.  You can also opt not to use any bouillon, but you will need to adjust the salt to taste.

Here are more great curry recipes for you to try, click on the link below the picture:

 

 

 

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10 Comments

  1. The Duo Dishes
    March 25, 2014 / 12:14 pm

    Oh green seasoning! Nice & spicy, bright in color and flavor. Looks good!

  2. JehanP
    March 25, 2014 / 5:07 pm

    Thanks!

  3. Lili
    March 27, 2014 / 7:29 pm

    I tried this recipe but it didn’t work out for me.
    I added the 3-4 cups of water at the end and it kind of just turned into watery chickpea soup.

    I managed to boil it down and thicken it into a real curry, but maybe you forgot something in the recipe?
    I followed the recipe exactly as it was written.

  4. JehanP
    March 28, 2014 / 6:13 am

    Hi Lili, I actually forgot a step from the recipe! When the peas are tender, gently crush about half of the peas with the back of the spoon, this will help the sauce to thicken. Cook for a few more minutes until it is thick then remove from heat. Also once you add the water to the chick peas, you are supposed to cook it until it the peas are tender and the sauce thickens. It will be watery when you add it to the chick peas because it hasn’t been cooked, the water is necessary to cook the peas.

  5. Frazer Henry
    October 15, 2015 / 1:21 pm

    Just to clarify – the third picture down shows what green chopped herb?

  6. JehanP
    October 15, 2015 / 2:24 pm

    Frazer, it’s chopped cilantro.

  7. Diane
    November 4, 2015 / 7:59 pm

    The perfect vegan dinner.
    I made it, I followed the directions and it came out absolutely delicious. The only thing I did different was add a full teaspoon of coconut cream. Had it with rice.
    I don’t have to go to the restaurant to order it now.

  8. JehanP
    November 9, 2015 / 6:05 pm

    Thanks Diane.

  9. Steve
    June 15, 2016 / 7:08 pm

    I like it but I only used 2 cups of water, a little less actually. I subbed cilantro and green pepper for green seasoning.