Channa refers to chick peas in Hindi. While I pronounce it my typical ChA-nAH, my Indian friends, constantly berate me saying it is ChUH-NUH. To make a ‘crunchier’ channa, don’t simmer the chickpeas but soak them overnight. This East Indian snack should be served warm or at room temperature in bowl as a side dish or a snack.
- 8 oz dried chickpeas, soaked overnight and drained; or canned chickpeas, drained
- ¼ cup vegetable oil
- 1 small onion, finely chopped
- ½ tsp cumin
- ¼ tsp chili powder, or paprika
- salt and freshly ground black pepper
If using dried chickpeas, cover with 4 cups boiling water, add ½ tsp salt, and simmer over medium heat until tender, about 45 minutes. Drain.
Heat oil in a frying pan until hot. Add onion and sauté until golden. Add chickpeas and seasoning and sauté 3 to 4 minutes.