
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.
150 min
13
6
180
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