Street Food
Channa (Curried Chickpeas)
The Quirky Foodster Team
Ingredients
- 300g (2 cups) dried chickpeas, soaked overnight, or 2 cans cooked chickpeas, drained
- 20g (2 tbsp) Guyanese-style curry powder
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 wiri wiri pepper, whole
- 2 sprigs thyme
- 30ml (2 tbsp) vegetable oil
- 400ml (1 1/2 cups) water
- 5g (1 tsp) salt, or to taste
Method
- If using dried chickpeas, boil or pressure-cook until tender, about 40 minutes in a regular pot or 15 minutes under pressure. Drain, reserving some cooking liquid.
- Heat oil in a pot, add curry powder and fry for 30-45 seconds until fragrant.
- Add onion and garlic, sauté 3 minutes, then add cooked chickpeas, whole pepper, thyme and water (or reserved cooking liquid).
- Simmer for 15-20 minutes, mashing a few chickpeas against the side of the pot to help thicken the sauce.
- Remove whole pepper, season with salt, and serve hot, either as a side or stuffed into bara.
Introduction: Curried channa, tender chickpeas simmered in a fragrant curry base, is one of Guyana's most popular street snacks, most often sold stuffed into bara as 'bara and channa' from roadside carts and lunch counters.
Cultural Background: Curried channa, tender chickpeas simmered in a fragrant curry base, is one of Guyana's most popular street snacks, most often sold stuffed into bara as 'bara and channa' from roadside carts and lunch counters.
Tips: Mashing a portion of the chickpeas while simmering naturally thickens the sauce without needing extra starch. Toast the curry powder briefly in oil before adding liquids for the deepest flavour.
Variations: Add diced potato for a heartier version. Increase pepper for a fierier street-style channa.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop with a splash of water, stirring occasionally.
Nutrition: Approx. 240 kcal, 11g protein, 32g carbohydrate, 8g fat per serving.
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