Recipe

Punjabi Channa Recipe

	Sitbynellie / All my dishes 5 months, 3 weeks ago This recipe uses chickpeas which are known in the US as garbanzo beans, and also known variously as Bengal Gram and Channa although I think these are slightly different from the chickpeas we use in the west. I have adapted this recipe from the one in... More Prep:15m Cook:65m Servings:4	Sitbynellie
	rich punjabi garbanzo chickpeas gram

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Ingredients

225g uncooked chickpeas, soaked overnight with half a teaspoonful of baking powder

100ml vegetable oil

2 tablespoons ready-made garlic and ginger paste

2 tablespoons chilli powder

1 1/2 teaspoons ground coriander

1 tomato, chopped

2 teaspoons chopped green chillies

Some hot water (up to 400ml)

40ml lemon juice

1 teaspoon garam masala

Directions

Please note the prep time does not include the overnight soaking time! You probably worked that out already. (The times are an estimate as I don't really time myself when prepping).

The chilli powder and green chillies can be varied to taste!

Rinse out the chickpeas and drain well.

Put the chickpeas in a pan of water, bring to the boil and cook until tender - about 45-60 minutes. Drain and set aside.

In a pan, heat the oil.

Add the garlic and ginger paste and fry a little- take care not to burn.

Add the chilli powder and the coriander. Stir-fry for about 5-7 minutes.

Add the tomato and the chillies. Stir in well.

Add the water - not the whole lot at first, just see what the consistency is and add more if necessary.

Bring to the boil, lower the heat and continue cooking gently until the oil comes to the surface.

Add the cooked chickpeas and cook a further 5 minutes.

Add the lemon juice and the garam masala. Stir well.

Check seasoning and add salt to taste if you want.