Boiled Channa
A simple, hearty dish that combines tender chickpeas with fragrant onions and pepper.
Servings: 4
Calories: 683kcal
Cost: $5
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
Notes
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 683kcal | Carbohydrates: 80g | Protein: 19g | Fat: 34g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Sodium: 1182mg | Potassium: 92mg | Fiber: 31g | Sugar: 5g | Vitamin A: 111IU | Vitamin C: 26mg | Calcium: 237mg | Iron: 5mg
