Guyanese Chickpea Curry

I like chickpeas so much that I will eat them right out of the can. And I do. Yes, you heard that right … out of the can. However, I can quickly transform these humble beans into a savory, slightly spicy dish. Curry does the magic. I grew up eating this dish as a snack or a side at parties.

This dish can be cooked with or without curry, and the bold aromatic flavor of the onion, garlic, and other spices and the chickpeas’ nuttiness will do it justice. In Guyana, this dish is called “Channa,” and is sometimes cooked only with geera (or cumin), a spice commonly used in Indian dishes. Chickpeas are also a great fiber and protein source, making them a perfect meat substitute.

This dish, which is a crowd-pleaser as a main dish or side dish, can be as spicy as you want it to be. Here is a simple curry recipe you could customize for your spiciness preference.

This dish is an excellent crowd-pleaser if you are ever looking for a side dish.

Chickpea Curry Recipe

Ingredients:

2 15-oz can of chickpeas (garbanzo beans)

¼ onion chopped

1 clove of garlic crushed

½ tbsp. cumin seed

½ tsp cumin powder

1 tbsp curry powder (Simply Organic, McCormick, or Indi Madras Curry powder)

2 tbsp olive oil (for grilling)

½ c. vegetable broth (low-sodium) or water

Salt and pepper to taste

Fresh green onion for garnish

1. Heat oil in a large saucepan over medium heat. Add the onion and cook until softened. Add garlic, cumin seeds, cumin powder, and curry powder, stirring for less than 1 minute.

2. Add vegetable broth (low-sodium) or water to the pan and bring to a boil. Reduce heat to maintain a simmer. Add chickpeas and cook, stirring occasionally, for 10 minutes. 

3. Seasoned to taste with salt (I prefer Lawry’s Seasoned Salt) and pepper. Sprinkle green onion on top of chickpeas curry. Serve on top of cooked brown rice or use as a side dish.

Variation: If you prefer a less spicy version, omit the curry. The cumin powder and cumin seed will give the dish a very earthy flavor profile.