In my home country of  Guyana we have a  heavy influence of Indian food.   This is a very popular dish which we call Boil and Fry Channa.  In America its called chick pea or garbanzo but in Guyana it’s channa.  Channa is hindi for chick pea.  This is an easy, quick dish to make.  I usually make this on an afternoon when I’m too hungry to make a full meal.  Its sauteed chick peas.  Since I’m using precooked chick peas from the can, its definitely not boiled, but it will be fried.    This dish is flavorful, delicious and just very pleasing to the tummy.   If you’ve never had this before I urge you to give it a try.  I grew up stealing spoonful when my mom’s back was turned cause it’s just that darn good.   I know some of you may want to know what is garam masala.  Its an Indian spice blend that could found be at the Indian or Caribbean grocery store.  It’s very flavorful and just takes this dish to another level.


Sauteed Chick pea a.k.a Boil and Fry Channa

1 12 oz can chick pea

2 tbsp oil

1/2 sweet pepper

1 plum tomato chopped

1 small onion chopped

3 sprigs fresh thyme

1/2 tsp chopped garlic

1/2 tsp Paprika

1/2 tsp garam masala*

1/2 chicken bouillon cube

black pepper

Heat sautee pan with 2 tbsp vegetable oil.  Add tomatoes, onion and peppers.  Cook about 3 minutes and add the garlic and thyme.  Cook for another 2 minutes then add chick pea, paprika, black pepper, garam masala, bouillon.  Stir to combine and let it cook for about 8-10 mins.  Serve hot and enjoy.

*For those who cannot find Garam masala in the store here’s the recipe.

Garam Masala

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)


Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about 1/2 cup

This recipe was adapted from