Ingredients
225g (8 oz) chickpeas
1.3 litres (2 ¼ pints)
water
5ml (1 tsp) bicarbonate of soda
50g (2 oz) ghee or 45ml
(3 tblsp) oil
1 onion, peeled and chopped
1 bayleaf
2.5cm
(1 inch) cinnamon stick
4 black cardamoms
5ml (1 tsp) ginger
paste
5ml (1 tsp) garlic paste
5ml (1 tsp) ground
coriander
5ml (1 tsp) chilli powder
1.25ml ( ¼ tsp) turmeric
powder
5 fresh tomatoes, chopped or
5 canned tomatoes,
chopped
1-2 green chillies, cut in half
Salt to taste
2
sprigs fresh coriander, chopped
Cooking Instructions
Soak chickpeas overnight in
750ml (1 ¼ pints) water with the bicarbonate of soda. Drain
chickpeas and boil in 600ml (1 pint) of water for 10-12 minutes in a
pressure cooker. Strain and save the liquid. Heat ghee or oil and
add onion, bayleaf, cinnamon and cardamoms. Fry for 1-2 minutes. Add
ginger and garlic pastes. Fry for 1 minute. Sprinkle with coriander,
chilli and turmeric powder. Mix well and add tomatoes, green
chillies and chickpeas. Mix well and add 175-250ml (6-8 fl oz)
cooking liquid. Add extra water if insufficient liquid. Cover and
gently simmer for 10-15 minutes. Add salt and green coriander. The
chickpeas should disintegrate when pressed between thumb and index
finger. If not fully tender, add extra water and cook further.
Channa is a thick, moist dish. Serve with kulcha or
naan.
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