Paya Channa Recipes
WEST INDIAN-STYLE CHANNA WRAP
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
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
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
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
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
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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