curry channa (garbanzo beans)
tons of recipes
the easiest way is to get madras, jamaican or trinidad style curry powder, or blend your own curry powder, try african style or trinidad style.
also u can mess with garam masala
or get more advanced recipes for channa dishes from india, this is the quick homestyle west indian way, and it is hard to screw up.
for one 15 oz can of garbanzo beans try 3 garlic cloves and one sliced diced or pureed onion
one to three tablespoons of oil, gee or oil/butter blend
one to one and a half tablespoons of ground curry style spices of some kind.
the easiest way is like a tablespoon of a curry powder and then a teaspoon of garam masala, or a tablespoon of the powder and a teaspoon of either or both cumin and coriander,
it depends on what u like
cayenne or west indian hot sauce is a good addition
as is about one tablespoon of ketchup if u want, this is common in guyana and trinidad
fry the onions and garlic until soft and clear, add the spices on low heat and let cook, stirring for a minute, add the drained channa, reserving liquid, keep frying ofr two minutes, stirring
add the ketchup if u want add a dash of lemon juice if you want, pour in some of the liquid from the can
addm ore liquid if you want
bring to boil and simmer until the garbaonzo beans are very soft, at least 15 minutes
eat with curry aloo and roti or rice and some chutneys or pickles if you want
this is traditionally eaten with a deep fried indian bread, bhatoora or luchi or puri in india, puri or luchi in the west indies, but roti aND ALOO would be mroe common except for in trinidad where they eat it with bara, make a sandwich out of the fried bread and beans and call it a double. if making doubles, eat it with combos of the following: tamarind sauce, pepper suace, and cucumber yogurt raita or cillantro. a sauce/chutney
a doubles ready recipe for the channa would not have ketchup in it
by the way there are official recipes for indian style channa that are more complicated. there are also recipes for african, trinidad, guyanese, surinamese, and jamaican style curry powders online, as well as garam masalas. there are also plenty of west indian or south american recipes, like the indian ones that call for more complicated blends involving cumin and mustard seeds, chopped ginger, and intricate blends of different ground spices, tomato or tamarind pastes, mango powder, lemon juice, etc.
getting some madras curry powder and garam masala at the local mid east or indian market is not that bad of an idea when crunched for time
u could puree onions and garlic ahead of time and freeze it for all your curry needs..... same goes for ginger.
my favorite dishes are: indian channa and bhatoora, trinidadian doubles with the condiments, or west indian roti (prathatha or chapati) along with curry aloo.