This dish is prepared as part of a breakfast menu, I learnt it from a lady from Gujranwalla – Pakistan. The result is a dark and muddy chickpea dish.
Chikad chanay (Chickpeas Pakistani style)Print Recipe
- Soak 1lb dry white chick peas in 4 pints of water overnight, drain all water 4 hours prior to cooking, sprinkle 2 tbs bicarbonate of soda, mix well and keep in a bowl for 2 hours. Wash under cold water until all of the soda is rinsed away.
- 6oz grated onion
- half cup oil
- 2 tsps crushed ginger
- 2 tsps crushed garlic
- 1 tsp salt
- 1 tsp crushed black pepper
- 4oz fresh/tinned tomatoes crushed
- 1 tsp garam masala
Place chick peas in large saucepan add enough water to cover, bring to the boil, add two tea-bags (for colour!) keep on medium heat until chick peas are cooked and soft when pressed between thumb and forefinger – 20 mins. Remove and discard tea-bags.
Or rinse and drain 12oz tinned chickpeas, sprinkle with half tsp bicarbonate of soda, mix well and keep for 30 mins, rinse in cold water to remove soda coating. Put in a saucepan, cover with water and boil on medium heat for 5 mins until soft.
Put the oil in a large pan, add onions, fry on medium heat until golden brown. Add ginger and garlic and fry for a further 2 mins.
Add the salt and black pepper, mix together and add tomatoes. Keep on medium heat, stir from time to time until all liquids dry and the oil separates (bhun).
Add garam masala, stir in and keep on a simmer.
Add pre-boiled channas at this stage with half a cup of water, simmer on low heat until all masalas are mixed in, cook on low heat covered for 2 - 4 minutes and serve piping hot.
Serve with naan or toast.