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This boiled channa (chickpeas) recipe is similar to the channa served with doubles in Trinidad and Tobago, but it is more runny and typically treated as a thick soup. It is a hearty meal served in a bowl or cup and topped with chutneys and pepper sauces.
Total time150 min
Ingredients13
Serving size6
Calories180
Deep bowl
Deep pot
Blender (optional)
Potato masher (optional)
1.50 cups Channa (dried chickpeas)
4 cups vegetable stock
4 cups water (adjust)
1/2 teaspoons black pepper
3/4 teaspoons salt (adjust)
8 cloves garlic (divided)
3/4 teaspoons turmeric