Channa (From ‘Flavours of the Orient’ by Rani King & Chandra Khan
Found by Francine

This is so easy. You can cook it dry and use it as nibblies or keep it a bit moist and have with other curries and rice.  Serves 4-6


  • 2 cans chickpeas
  • 3 tablespoons oil
  • 1 large onion, peeled and chopped
  • 1 teas salt
  • 1 teas ground black pepper
  • 2 teas ground cumin
  • 1 teas chilli powder
  • 1/2 teas ground turmeric
  • 1/2 teas ground coriander
  • 1/4 teas garlic powder
  • 2 tbs lemon juice
  • some chopped coriander leaves


  • Drain the chickpeas.
  • Heat the oil in a pan and fry the onion until soft and turning brown.
  • Add the rest of the ingredients (except the fresh coriander) and stir for about 3 mins over a medium heat.
  • Take care not to burn – add a little water if necessary.
  • Turn into a bowl, garnish with the chopped coriander and serve.