Punjabi Channa
From sitbynellie 14 years ago
- 65 minutes to make
- Serves 4
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 'The Ashoka Cookbook' published by quite simply the best restaurant in Glasgow, the Ashoka West End. Read more See less
Ingredients
- 225g uncooked chickpeas, soaked overnight with half a teaspoonful of baking powder shopping list
- 100ml vegetable oil shopping list
- 2 tablespoons ready-made garlic and ginger paste shopping list
- 2 tablespoons chilli powder shopping list
- 1 1/2 teaspoons ground coriander shopping list
- 1 tomato, chopped shopping list
- 2 teaspoons chopped green chillies shopping list
- Some hot water (up to 400ml) shopping list
- 40ml lemon juice shopping list
- 1 teaspoon garam masala shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
Yummy. I am a huge fan of garbanzo beans. Thanks for this post. You have my 5.
chefmeow
in Garland loved it
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Sounds very interesting. I will try this soon. Thanks for the post!
valinkenmore
in Malott loved it
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wow yummy for sure thank you
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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