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Guyanese Boiled Chana (Chickpeas) - Real Nice Guyana

Name: Guyanese Boiled Chana (Chickpeas) - Real Nice Guyana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 People
Cuisine: Guyanese
Ingredients: 2 cups (soaked overnight) Chickpeas (dry); 6-7 stalks (chopped) Spring onions (scallions); 1 medium (sliced) Onion; 10-12 cloves (crushed) Garlic; 2-3 small red (crushed, or to taste) Hot peppers; 1.5 teaspoons Roasted ground geera (cumin powder); 1 teaspoon Salt (for boiling); to taste Salt (for seasoning); 2-3 tablespoons Vegetable cooking oil

Recipe by Real Nice Guyana

Ready in40 min
Prep15 min
Cook25 min
CuisineGuyanese · Caribbean
Serves4-6 People
DifficultyEasy
Spicy level2/5
Calories~450 kcal

Guyanese Boiled Chana (Chickpeas) - Real Nice Guyana

Ingredients

Main Ingredients

2 cups (soaked overnight)Chickpeas (dry)
6-7 stalks (chopped)Spring onions (scallions)
1 medium (sliced)Onion
10-12 cloves (crushed)Garlic
2-3 small red (crushed, or to taste)Hot peppers
1.5 teaspoonsRoasted ground geera (cumin powder)
1 teaspoonSalt (for boiling)
to tasteSalt (for seasoning)
2-3 tablespoonsVegetable cooking oil

Step-by-Step Instructions

1.Soak Chickpeas
Soak 2 cups of dry chickpeas in water overnight (approximately 12 hours).
2.Wash Chickpeas
Discard the soaking water, then thoroughly wash the chickpeas under running water.
3.Pressure Cook Chickpeas
Transfer the washed chickpeas to a pressure cooker, add enough water to cover them, and add 1 teaspoon of salt. Close the pressure cooker and cook for 15 minutes after it reaches full pressure.
4.Add Salt and Close Pressure Cooker
Add 1 teaspoon of salt to the chickpeas in the pressure cooker. Close the pressure cooker and cook for 15 minutes after it reaches full pressure.
5.Prepare Aromatics - Crush Garlic and Peppers
While the chickpeas are cooking, crush the garlic cloves and hot peppers together using a mortar and pestle until a coarse paste is formed.
6.Prepare Aromatics - Chop Onions and Scallions
Finely chop the spring onions (scallions) and slice the medium onion.
7.Check Chickpea Softness and Drain
Once the chickpeas are cooked and soft (check by mashing one between your fingers), drain them using a colander.
8.Sauté Aromatics
Heat 2-3 tablespoons of vegetable cooking oil in a karahi (wok) over medium heat. Add the chopped spring onions and sliced onions, and sauté for about 1 minute until fragrant.
9.Add Crushed Garlic and Peppers
Add the crushed garlic and hot peppers to the karahi and continue to sauté for another minute until fragrant.
10.Combine with Chickpeas
Add the drained, pressure-cooked chickpeas to the karahi with the sautéed aromatics.
11.Season and Mix
Add salt to taste and 1.5 teaspoons of roasted ground geera (cumin powder). Mix all ingredients thoroughly until the chickpeas are evenly coated with the seasonings.
12.Serve
Remove the karahi from the heat immediately after mixing to prevent the chickpeas from drying out. Serve warm.

Ready in

40 mins

Cuisine

Guyanese · Caribbean

Prep Time

15 min

Cook Time

25 min

Serving

4-6 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Recipe by Real Nice Guyana on YouTube

Adjust Servings

Measurements

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All Ingredients

Main Ingredients

Chickpeas (dry)2 cups (soaked overnight)Spring onions (scallions)6-7 stalks (chopped)Onion1 medium (sliced)Garlic10-12 cloves (crushed)Hot peppers2-3 small red (crushed, or to taste)Roasted ground geera (cumin powder)1.5 teaspoonsSalt (for boiling)1 teaspoonSalt (for seasoning)to tasteVegetable cooking oil2-3 tablespoons

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Soak Chickpeas
Soak 2 cups of dry chickpeas in water overnight (approximately ).
Wash Chickpeas
Discard the soaking water, then thoroughly wash the chickpeas under running water.
Pressure Cook Chickpeas
Transfer the washed chickpeas to a pressure cooker, add enough water to cover them, and add 1 teaspoon of salt. Close the pressure cooker and cook for after it reaches full pressure.
Add Salt and Close Pressure Cooker
Add 1 teaspoon of salt to the chickpeas in the pressure cooker. Close the pressure cooker and cook for after it reaches full pressure.
Prepare Aromatics - Crush Garlic and Peppers
While the chickpeas are cooking, crush the garlic cloves and hot peppers together using a mortar and pestle until a coarse paste is formed.
Prepare Aromatics - Chop Onions and Scallions
Finely chop the spring onions (scallions) and slice the medium onion.
Check Chickpea Softness and Drain
Once the chickpeas are cooked and soft (check by mashing one between your fingers), drain them using a colander.
Sauté Aromatics
Heat 2-3 tablespoons of vegetable cooking oil in a karahi (wok) over medium heat. Add the chopped spring onions and sliced onions, and for about until fragrant.
Add Crushed Garlic and Peppers
Add the crushed garlic and hot peppers to the karahi and continue to for another minute until fragrant.
Combine with Chickpeas
Add the drained, pressure-cooked chickpeas to the karahi with the aromatics.
Season and Mix
Add salt to taste and 1.5 teaspoons of roasted ground geera (cumin powder). Mix all ingredients thoroughly until the chickpeas are evenly coated with the seasonings.
Serve
Remove the karahi from the heat immediately after mixing to prevent the chickpeas from drying out. Serve warm.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 2 swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)

Plan Ahead

Complete this step earlier to save time later.

Soak Chickpeas12 hours or overnight
Soak 2 cups of dry chickpeas in water overnight (approximately 12 hours).
View Step 1

Variations

Simple ways to adapt this recipe.

Serve with mango chutney for a traditional pairing
Serve with achar (pickle) or other hot sauces
Enjoy as a breakfast item
Enjoy as a breakfast item with a couple of boiled eggs.

Helpful Tips

Small details that can improve the final result.

PreparationSoak Chickpeas Overnight for Best
Soak chickpeas overnight for best results and faster cooking.
TipUsing a Pressure Cooker Significantly
Using a pressure cooker significantly reduces the cooking time for chickpeas.
TipCook Chickpeas Until They Are
Cook chickpeas until they are soft and slightly mushy to allow them to absorb the seasonings better.
TipRemove the Chickpeas from the
Remove the chickpeas from the heat immediately after mixing in the seasonings to prevent them from drying out.