veg
225g / 8oz chickpea ( garbanzo )
1.3L / 21/4 pint water
5ml / 1tsp bicarbonate of soda
60g / 2oz ghee ( clarified butter ) or,
45ml / 3 tbsp oil
1 onion, chopped
1 bayleaf
2.5cm / 1 inch cinnamon stick
4 black cardamons
5ml / 1tsp ginger paste
5ml / 1tsp garlic paste
5ml / 1tsp ground coriander
5ml / 1tsp chilli powder
1.25ml / 1/4tsp turmeric
5 tomatoes, fresh or canned, chopped
1-2 green chillies, cut in half, lengthways
salt to taste
2 sprigs fresh coriander, chopped
Soak the chickpea ( garbanzo ) overnight in 750ml /
11/4 pints water mixed with the bicarbonate of soda.
Drain well and boil in 570ml / 1 pint of water 10-12 minutes in a pressure
cooker. Strain, and save the liquid.
Heat the ghee or oil and add the onion, bayleaf, cinnamon and cardamon (
tops split open ). Fry for 1-2 minutes. Add the ginger and garlic
pastes and fry for a further 1 minute. Sprinkle with the ground coriander,
chilli and turmeric powder. Mix well and fry for 30-40 seconds, add
the tomatoes, green chillies and chickpeas ( garbanzo ) and mix well, adding
175-250ml / 6-8floz of the cooking liquor.
Add extra water if there's not enough liquid.
Cover, bring to the boil, reduce to a simmer and cook for 15 minutes. Add
the salt and the chopped coriander.
The chickpeas should disintegrate when pressed between thumb and index finger. If not fully tender add a littlee extra water and cook further.
Channa is a thick, moist dish, serve with kulcha or
naan.