how to make Curry Chick Peas (Channa)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is a more accessible spice blend.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is a cost-effective substitute.

Start by pouring about 6 tablespoons of virgin olive oil into a preheated pot.

Turn the stove to high heat.

Add chopped green onions to the pot and sauté.

Add the remaining chopped vegetables: bell peppers, minced ginger, and garlic cloves, and sauté until softened.

Add the whole scotch bonnet pepper to the pot for flavor without the heat.

Add 2-3 tablespoons of curry powder to the sautéed vegetables and mix well to combine.

Add 1 pound of precooked chickpeas to the pot and stir to combine with the veggies and curry.

Pour in enough water to cover the chickpeas and stir.

Add 2.5 tablespoons of gram Marcella and salt to taste, stirring to combine.

Let the mixture cook, occasionally checking and adding more water as needed to prevent burning, for about 1.5 hours.

Once the beans are tender, mash some of the chickpeas against the side of the pot to thicken the mixture.

Let the mixture cook for an additional 20 minutes after mashing the beans to achieve a thick gravy-like consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary