Boiled Channa (or chickpeas) is a staple in many Caribbean households, and this dish is as easy as it gets while still packing plenty of flavor. Whether you’re making it as a side or as a main, it’s a fulfilling and nutritious choice. With just a few ingredients, you can whip up this classic dish that’s a favorite among locals.
How to Make Boiled Channa
Start by soaking the channa (chickpeas) overnight in water to soften them up and cut down on cooking time. The next day, drain the chickpeas and place them in a large pot with 3 pints of water. Bring to a boil and cook for about 30–40 minutes or until the channa is soft. Once done, drain any excess water.
Next, heat ¼ pint of cooking oil in a frying pan over medium heat. Add the chopped onion and pepper, sautéing them for 1–2 minutes until they become fragrant. Add the cooked channa to the pan and stir everything together. Season with 2 teaspoons of salt and black pepper to taste. Fry everything together for another 2–3 minutes, letting the flavors come together before serving.
Serve hot with your favorite roti or fried plantain for a complete Guyanese meal!
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Boiled Channa
Ingredients
- 1 lb channa chickpeas
- 3 pints water
- ¼ pint cooking oil
- 1 small pepper chopped
- 1 small onion chopped
- 2 tsp salt
- Black pepper to taste
- 1 green onions garnish
Instructions
- Soak the Channa: Soak the channa overnight in water to soften and reduce cooking time.1 lb channa
- Boil the Channa: Drain the soaked channa, place them in a pot with 3 pints of water, and bring to a boil. Cook for 30–40 minutes or until the channa is soft. Drain excess water and set aside.3 pints water
- Fry the Seasonings: Heat ¼ pint of oil in a frying pan. Add the chopped onion and pepper, and sauté for 1–2 minutes until fragrant.¼ pint cooking oil, 1 small pepper, 1 small onion
- Combine and Season: Add the cooked channa to the pan. Season with salt and black pepper, and fry everything together for 2–3 minutes, allowing the flavors to blend.2 tsp salt, Black pepper
- Serve: Garnish with chopped green onions and serve hot with roti, rice, or fried plantains.1 green onions
