Channa
10 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 294294 cal |
| pro | 15 g15g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 50 g50g carb |
| fibre | 7 g7g fibre |
| sodium | 533 mg533mg sodium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 1919 iron |
| vit C | 1313 vit C |
| folate | 4545 folate |
From Guyana, in South America, comes Denise Jeffers' channa, curried chickpeas.
Ingredients
- 2 tsp olive oil 2 tsp olive oil
- 2 onions , chopped2 onions, chopped
- 4 cloves garlic , minced4 cloves garlic, minced
- 2 tsp mild curry powder 2 tsp mild curry powder
- 1 tsp dried oregano 1 tsp dried oregano
- 1 tsp ground cumin 1 tsp ground cumin
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 2 cans (19 oz/240 mL each) chick peas 2 cans (19 oz/240 mL each) chick peas
- 1 tsp Worcestershire sauce 1 tsp Worcestershire sauce
Preparation
In Dutch oven, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened. Add curry powder, oregano, cumin, salt and pepper; cook, stirring, for 1 minute.
Drain chickpeas, reserving 1 1/2 cups (375 mL) of the liquid. Add liquid, chickpeas and Worcestershire sauce to pot; cover and cook, stirring occasionally, for about 30 minutes or until chickpeas are tender.
Drain chickpeas, reserving 1 1/2 cups (375 mL) of the liquid. Add liquid, chickpeas and Worcestershire sauce to pot; cover and cook, stirring occasionally, for about 30 minutes or until chickpeas are tender.
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