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Guyanese boiled and fried channa
Fried garlicky chickpeas
Channa: garlicky fried chickpeas sold by the paper cone
Outside schools, cinemas and the Stabroek Market in Georgetown, vendors scoop warm fried channa into paper cones, and at Diwali and Phagwah (Holi) gatherings it comes out by the bowlful with a drink. Dried chickpeas are boiled until just tender, then fried hard with garlic, onion and hot pepper until the skins crackle and the outsides turn golden. Frying wet chickpeas is the mistake that ruins it: they spit, steam and stay soft, so dry them very well first. Chef's tip: let the boiled channa sit spread on a tea towel for 20 minutes; the drier they are, the crunchier the edges.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 9 oz dried chickpeassoaked overnight in plenty of cold water
- 1 tsp salt
- 4 tbsp vegetable oil
- 6 cloves garlicthinly sliced
- 1 onionthinly sliced
- 1 wiri wiri or scotch bonnet chillifinely chopped, seeds removed for less heat
- ½ tsp ground roasted cumingeera
- 2 spring onion (optional)finely sliced
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Fresh ingredients (3)
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Method
0/5 doneStep 1: Drain 9 oz dried chickpeas, cover with fresh water by 5 cm and add ½ tsp salt. Simmer until just tender but still holding their shape, 50–60 minutes.
55 minStep 2: Drain and spread on a clean tea towel to dry for at least 20 minutes, patting the tops.
20 minStep 3: Heat 4 tbsp vegetable oil in a large frying pan over a medium-high heat. Add the chickpeas in one layer and fry, shaking now and then, until the skins blister and the outsides turn golden, 8–10 minutes.
10 minStep 4: Add 1 onion, 6 cloves garlic and 1 wiri wiri or scotch bonnet chilli and fry for 3–4 more minutes, until the garlic is golden but not dark.
4 minStep 5: Sprinkle over ½ tsp ground roasted cumin and the rest of ½ tsp salt, toss, then scatter with 2 spring onion. Serve warm or at room temperature with mango sour.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 9 g
- Carbs
- 25 g
- Fat
- 10 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guyanese boiled and fried channa take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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