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.
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.
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. Soaking 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!
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: