November 8, 2011 § 1 Comment
One of my favorite snacks is channa.
While channa is simply the Indian word for chickpea, in Trinidad it also means a roasted chickpea snack.
I loved the excitement of someone coming back from Trinidad, because it would always mean that they were bringing back snacks. Tamarind balls were great, coconut cake was ok, and toolum was fairly gross, but I could eat the whole bottle of channa all by myself. They came in what looked like old rum bottles that had the labels cut off and had channa poured in to the very top. While that is a lot for a little girl to eat, at least I was getting protein and not sugar.
I actually made channa the first time when I was in Japan, and it is fairly easy to make, quick, and delicious. Plus, channa is healthy for you!
Soaking the Chickpeas
I recommend purchasing dried chickpeas, since I am always wary of the chemicals that can leak from can linings.
There are two ways to soak chickpeas (and all beans) a quick way, and overnight. I am lazy, so I did it the quick way.
- Soaking Overnight: Place 1 cup of chickpeas in 3-4 cups of water and soak overnight. Drain and rinse.
- Quick soak
- Place 1 cup of chickpeas in 3-4 cups of water
- Allow water to boil for 5 minutes
- Remove from heat and let stand for 1 hour
- Drain and rinse
Roasting the Chickpeas
- 1 cup soaked chickpeas
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 1 1/2 tablespoon olive oil
- 2 tablespoons Shadow beni (optional)
- Preheat oven to 350
- Mix together olive oil, salt, pepper, and shadow beni
- Coat chickpeans in mixture
- Line baking tray with foil or parchment paper for easy cleanup
- Roast until crunchy and brown, about 50 minutes
- Remove from oven and let cool
- Store in an airtight container to preserve freshness