Ingredients
Chickpeas
- 500 gdried chickpeas, soaked overnight
- 1 tspbicarbonate of soda, for the soak
To fry
- 3 tbspoil
- 4 clovesgarlic, crushed
- 1 tspsalt
- 1 tspblack pepper
- ½ tspcayenne, or 1 wiri wiri pepper, minced
- 1 tspcumin seeds
- juice of ½ lime
Directions
- Soak the chickpeas overnight with the bicarbonate of soda, which softens the skins and cuts the cooking time considerably.
- Drain, cover with fresh water, and boil for 45 minutes to 1 hour until tender but still holding their shape completely. Boiled until they collapse, they will break apart in the frying pan.
- Drain them thoroughly and spread them on a tray to dry for 15 minutes. Wet chickpeas steam rather than fry and will never take on a crust.
- Toast the cumin seeds in a dry pan until they darken and smell nutty, then grind them. Pre-ground geera is flat, and this is a dish with only about five flavours in it.
- Heat the oil in a wide frying pan and fry the garlic for 30 seconds without letting it brown.
- Add the chickpeas and fry over a high heat for 8 to 10 minutes, shaking the pan regularly, until the outsides blister and colour in patches.
- Toss the hot chickpeas with the salt, black pepper, cayenne and the toasted ground cumin.
- Squeeze the lime over and toss once more.
- Serve hot in paper cones, which is how it is sold at markets, cinemas and cricket grounds across Guyana.
Technique
- Dry them before they go in the oil. It is the one step that decides whether you get crisp channa or soft channa.
- Wiri wiri peppers are small, round and fierce, and one is plenty for this quantity.
- It keeps for a day in a sealed jar but is unquestionably best within the hour.
Substitutions
- Tinned chickpeas, rinsed and dried very thoroughly, which cuts the whole recipe to about ten minutes.
- Scotch bonnet in place of wiri wiri, used sparingly.
Variations
- Curried channa, stewed with masala rather than fried, and eaten with roti.
- Served with sour and mango chutney on the side.
- With a handful of fried split peas mixed through.
History
Sold in paper cones at markets, cinemas and cricket grounds, part of the Indo-Guyanese snack repertoire.
Frequently asked questions
What is Channa?
Channa is a snack from Guyana: chickpeas boiled then fried with salt, pepper and garlic. Sold in paper cones at markets, cinemas and cricket grounds, part of the Indo-Guyanese snack repertoire.
How long does Channa take to make?
Channa takes 15 min plus overnight soaking of preparation and 1 hr 15 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Channa?
Yes, within limits. Tinned chickpeas, rinsed and dried very thoroughly, which cuts the whole recipe to about ten minutes. Scotch bonnet in place of wiri wiri, used sparingly.
What is the most important thing to get right in Channa?
Drain them thoroughly and spread them on a tray to dry for 15 minutes. Wet chickpeas steam rather than fry and will never take on a crust.
