Main Dishes

Chikad chanay (Chickpeas Pakistani style)

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
Cuisine: Pakistani Serves: 8 Cooking Time: 20 minutes

Ingredients

    Stage 1

  • 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.

    • Stage 2

  • 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

Instructions

Stage 1

1

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.

2

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.

Stage 2

3

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.

4

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).

5

Add garam masala, stir in and keep on a simmer.

6

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.

7

Serve with naan or toast.

Meal: Main Dishes

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