Guyanese Foods Guyanese boil & fry channa

 


  • 8oz dried chickpeas, soaked overnight or cook in the instant pot
  • ½ tablespoon cooking oil
  • 1 medium onion, sliced
  • 6 large garlic cloves, minced
  • 2 wiri wiri peppers or 1 small scotch bonnet
  • 1 ½ teaspoon roasted ground jeera (cumin)
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1 teaspoon salt (adjust to your taste)
  • 3 stems scallions, finely sliced
  • If using canned chickpeas
  • Use two 15.5oz cans for this recipe

Bring a medium pot of water up to a boil. Add soaked chickpeas. Boil until soft about 30-40 minutes. Alternatively, use an instant pot or pressure cooker to cook soaked peas for about 15 minutes. After peas are cooked until tender, drain and set aside.

On medium-high heat, add oil to the skillet. Add onions, garlic, and pepper. Fry 2-3 minutes until tender.

Add chickpeas and fry for a few additional minutes.

Add jeera, paprika, black pepper, salt, and scallions. Fry a few more minutes.

Adjust seasonings to your taste.

ENJOY YOUR MEAL 

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