Channa (Chickpea Curry)

sooz

Yield: 6

Ingredients:

• 2 Tbsp curry powder (Lalha is the best)
• 3-4 Tbsp water
• 3 Tbsp vegetable oil
• 1 large onion, chopped
• 1 small bulb garlic, chopped
• 2 cans (28 ounces/798 mL) chickpeas, drained

Steps:

1. In a small bowl, add curry then slowly add water to make a paste; set aside.
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2. In a Dutch oven, add oil and heat. Add onion and garlic; cook until onion is opaque.
3. Add curry paste to the pan and stir for 30 seconds.
4. Add chickpeas to pot and coat with curry mixture. Heat through thoroughly, about 10 minutes. Serve.

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Alan B.

September 16, 20130 found this helpful

My onions are opaque until they are fried, then they become translucent. Is the recipe wrong?

 

Jess
Silver Post Medal for All Time! 267 Posts

January 29, 20200 found this helpful

I think that must be a mistake as onions are never going to be opaque when cooked. I'm sure the poster meant translucent but used the wrong word.

 

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