Paya Channa Recipe

Name: Paya Channa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (19 ounce) cans chickpeas; 1 cup canola oil; 1 medium onion, peeled and chopped; 1 teaspoon cumin seed; 3 garlic cloves, peeled and finely chopped; 1/4 cup chopped tomato; 2 teaspoons peeled finely grated ginger; 1 1/4 cups prepared tea; 3 cups broth (paya yakhni); 2 green chilies, cut into very fine rounds (do not remove seeds); 1 teaspoon salt; 2 teaspoons ground toasted cumin seeds; 1 teaspoon garam masala; 3 -4 tablespoons coarsely cilantro; 1 tablespoon fresh lemon juice

Servings: persons

2 (19 ounce) cans chickpeas
1 cup canola oil
1 medium onion, peeled and chopped
1 teaspoon cumin seed
3 garlic cloves, peeled and finely chopped
1/4 cup chopped tomato
2 teaspoons peeled finely grated ginger
1 1/4 cups prepared tea
3 cups broth (paya yakhni)
2 green chilies, cut into very fine rounds (do not remove seeds)
1 teaspoon salt
2 teaspoons ground toasted cumin seeds
1 teaspoon garam masala
3 -4 tablespoons coarsely cilantro
1 tablespoon fresh lemon juice

1
Drain the chickpeas. Rinse them gently with fresh water. Drain again. Put the oil in a wide pan and set over medium-high Now put in the cumin seeds and let them sizzle for about 15 seconds. Put in the onion. Stir and fry until the onion turns quite brown at the edges. Put in the garlic and let it turn golden, stirring as this happens. Now put in the tomatoes. Stir and cook them until they turn dark and thick. Add the ginger and give a few good stirs. Now put in the chickpeas and all the ingredients. Bring to a simmer. Turn the heat to low and simmer, uncovered, for about 10 minutes, stirring gently now and then. Cook until desired consistency.
2
Taste for balance of flavors and make necessary adjustments.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (19 ounce) cans chickpeas, 1 cup canola oil, 1 medium onion, peeled and chopped, 1 teaspoon cumin seed, and more.

Yes, Paya Channa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paya Channa

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