Chillie Garlic Chana
Credit: Karen Ahmed Coutinho
540 ml canned Chickpeas
Corn starch slurry – Corn Starch & Water
3 tbsps Peanut Oil
1/2 cup finely diced Spring Onion bulbs
1/4 cup sliced green Chillies
1/4 cup minced Garlic
1/2 cup Spring Onion
3 tbsps light Soya sauce
3 tbsps Chilli paste
2 tbsps Pepper
1/2 cup green Pepper
1/4 cup chopped Coriander
DRAIN THE CHICKPEAS till dry and then roast in a preheated oven at 350 for 20 mins.
IN A WOK add the oil and saute the spring onion bulbs, green chillies and garlic
ADD the soya sauce, chilli paste, pepper and mix well. Add the chana and toss well to coat. To this add the green pepper. When cooled down add the fresh chopped coriander and serve
Make sure your Chana is perfectly dry before roasting.
Roast the Chana only for 20 mins as we don’t want it dry all the way through.
If you don’t have an oven try doing this in an open pan, tossing the chana at intervals.
Make your slurry on the thicker side to avoid explosions of oil, and mix up small batches at a time.