Channa (Chickpeas Curry)

Servings: up to 15 people

 Ingredients:

• 1 kg chickpeas
• 3 tablespoons baking soda
• 3-4 small tomatoes OR 2 and 1/2 tablespoon crushed tomatoes
• 2 tablespoons ground fresh garlic
• 2 tablespoons ground fresh ginger
• 1 medium onion (thin slices)
• 1/2 cup oil

Spices:

• 2 teaspoons red chili powder
• 2 teaspoons salt
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1/5 teaspoon clove powder
  
  

Directions:

Soak the chickpeas for 6 hours.

After 6 hours, separate the water from the chickpeas (we will use the this water later on).

Take the baking soda and sprinkle on the chickpeas, and gently mix the baking soda into the chickpeas with hands (10-15 seconds).

In a pot, put the sliced onion and oil, on medium-high heat. When the onions have become transparent, add in the ground garlic. 

After 1 minute, add in the spices, and after another minute add in the tomatoes (peeled) and the ground ginger.

After 30 minutes of the chickpeas being mixed with baking soda, wash them 4-5 times to get rid of the baking soda, and then drain out the water.

Put this chickpeas into the pot. Gently mix a few times over the next 10 minutes.

Take the chickpeas water and boil it in a saucepan.

When you see the oil in the pot, then add in the boiled chickpea water along with 1 cup of more (regular) water.

Added in the boiled chickpeas water

When the water in the pot starts boiling, lower the heat on to medium-low. 

Let it cook for 1 hour, it will be done when the chickpeas are soft/tender, and is ready to serve with puri or paratha or with white rice. This can also be used as a side dish in big dinners.
Note: You can also freeze it, and on a day of a party, you can unfreeze and warm thoroughly and serve as a side dish.

Ready to serve