Paya Channa Recipes

WEST INDIAN-STYLE CHANNA WRAP

West Indian-Style Channa Wrap image

This recipe comes from Kim O'Donnel's "The Meat Lovers Meatless Cookbook" and it is so good!

Provided by ddav0962

Categories Curries

Time 1h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
2 cups onions, diced
5 garlic cloves, minced
1/2 chili pepper, seeded and diced
fresh ginger, peeled and minced
3 tablespoons curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric
1 teaspoon salt
2 (15 ounce) cans chickpeas, drained and rinsed thoroughly
whole wheat tortilla
hot sauce
red onion, diced
cucumber, diced

Steps:

In a deep skillet, heat the oil over medium heat. Add the onions and cook until slightly soft, about 8 minutes. Add the garlic, chili pepper and ginger, cook for about 2 minutes. Add the spices and salt, stir well. You'll end up with a paste.
Add chick peas, plus enough water to barely cover (at least 3 cups). Bring to a lively simmer, then lower heat and cook at a gentle simmer, stirring occasionally until most of the liquid evaporates, 50 to 60 minutes. You're looking for very soft chick peas with a thick gravy, not soup.
Tast for salt and season accordingly.
Place a few tablespoons of channa into warmed tortilla with any or all of the optional add-ons. The channa is also great over rice.
Keeps well in an airtight container in the fridge for at least 5 days.
NOTE: recipe wouldn't take 2 x 1 inch piece of ginger, or 8 tortillas, but those are the amounts.

CURRIED CHANNA

Curried Channa image

Chick peas are my favorite beans. If you like them too, you might want to try this fast and easy Caribbean recipe. Altered slightly to suit my BF's preferences. Update: Original recipe called for 2 tablespoons curry powder. I reduced that to 1 tablespoon but suggest that you add 1-3 teaspoons more, according to taste. Due to a reviewer's comment I also suggest that you add hot sauce to taste. This is very flavorful and easy to make, I think you will like it. Ketchup adds a certain measure of sweetness.

Provided by Kumquat the Cats fr

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces chickpeas, canned and liquid reserved
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed
1 -3 teaspoon curry powder
1 tablespoon ketchup
salt and pepper, to taste
1 teaspoon hot pepper sauce

Steps:

Drain chick peas, retaining 4 ounces of the liquid.
Heat the oil in a large saucepan, add onion and garlic and fry until softened.
Add curry powder and cook gently, stirring, for one minute.
Add the drained chick peas and fry for 5 minutes.
Add the remaining ingredients plus the reserved liquid, bring to a boil then reduce heat and simmer gently for about 15 minutes. Serve hot.

Nutrition Facts : Calories 183.1, Fat 4.8, SaturatedFat 0.7, Sodium 413.1, Carbohydrate 29.9, Fiber 5.6, Sugar 2.1, Protein 6

PAYA CHANNA

Paya Channa image

Make and share this Paya Channa recipe from Food.com.

Provided by Rabia

Categories Pakistani

Time 35m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 (19 ounce) cans chickpeas
1 cup canola oil
1 medium onion, peeled and chopped
1 teaspoon cumin seed
3 garlic cloves, peeled and finely chopped
1/4 cup chopped tomato
2 teaspoons peeled finely grated ginger
1 1/4 cups prepared tea
3 cups broth (paya yakhni)
2 green chilies, cut into very fine rounds (do not remove seeds)
1 teaspoon salt
2 teaspoons ground toasted cumin seeds
1 teaspoon garam masala
3 -4 tablespoons coarsely cilantro
1 tablespoon fresh lemon juice

Steps:

Drain the chickpeas. Rinse them gently with fresh water. Drain again. Put the oil in a wide pan and set over medium-high Now put in the cumin seeds and let them sizzle for about 15 seconds. Put in the onion. Stir and fry until the onion turns quite brown at the edges. Put in the garlic and let it turn golden, stirring as this happens. Now put in the tomatoes. Stir and cook them until they turn dark and thick. Add the ginger and give a few good stirs. Now put in the chickpeas and all the ingredients. Bring to a simmer. Turn the heat to low and simmer, uncovered, for about 10 minutes, stirring gently now and then. Cook until desired consistency.
Taste for balance of flavors and make necessary adjustments.

Nutrition Facts : Calories 675.8, Fat 46.6, SaturatedFat 3.6, Cholesterol 0.2, Sodium 1483.5, Carbohydrate 55.4, Fiber 10.5, Sugar 2.6, Protein 12.1

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