Ingredients:
– 1/2 lb. chick peas (dry is best, but you can use canned chick peas also)
– 1 tbls. curry powder (more or less to taste)
– 1/2 tbls. ground cumin
– 1/2 clove garlic
– 1-2 onions
– green and red peppers (optional)
– scallions (to taste, 1 bunch should suffice)
– any other herbs that you like (thyme, etc.)
– olive oil (enough to coat the bottom of your pan)
It is better to use the dry chick peas instead of the canned. Chick peas take a very long time to boil unless you have a pressure cooker.
1. Soak the chick peas for 12-24 hours. If you are using canned chick peas make sure you throw out that water, put it in a heavy strainer or colander, then run some cold water over it to reduce the level of salt.
2. Cut up onions, peppers, scallions and any other herbs that you like.
3. Heat the pan, then pour oil. When the oil is hot add the onion, scallion, garlic and herbs, stirring until the onions become soft.
4. Add about a spoon of curry powder and about half of a spoon of ground jeera (cumin) – be sure the cumin or jeera/ geera is ground up to avoid the seed texture. Cook for about a minute.
5. Then put in the chick peas and cook it to whatever consistency you like. Some people like their channa a little hard and some like their chick peas a little softer.
6. You may wish to add a little water and let it simmer until the chick peas are the proper consistency.
