Channa

Author: Canadian Living

From Guyana, in South America, comes Denise Jeffers' channa, curried chickpeas.

  • Portion size 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 2 onions chopped
  • 4 cloves garlic minced
  • 2 teaspoons mild curry powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans chick peas
  • 1 teaspoon Worcestershire sauce

Method

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.


Nutritional facts Per Serving: about

  • Sodium 533 mg
  • Protein 15 g
  • Calories 294.0
  • Total fat 5 g
  • Saturated fat 1 g
  • Total carbohydrate 50 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Channa

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