I haven’t made chickpea curry in a little while. It’s usually called channa curry or channa masala, depending on where you live. For some reason, I can never think ahead to soak the peas, so it just doesn’t happen very often anymore. And I used to make it a lot. It’s incredibly healthy for you.

There are many variations to this curry. The Guyanese version I learned how to make from my family has potatoes in it too, but this is already a high carb dish since we serve it with rice, so I don’t use them. I serve it with some salad or veggies on the side. If you want fewer carbs, eat the curry with vegetables instead of rice to cut them down in half. It’s the curry that’s important in this dish. We just like bread or rice to eat up all the sauce!

Here are some reasons why it’s the curry that’s important.

Vegetarian curry offers two benefits to reduce stress. The chili peppers help the brain release endorphins to calm your nerves, and curry protects vital parts of the brain against stress.

In addition to managing stress, some of the other benefits in this recipe include weight management, boosted immunity, and improved blood pressure and digestion.

Guyanese-style channa (chickpea) curry recipe

chickpeas

Notes: 

Ingredients

Lalahs

Directions

Rice or vegetables: Cook rice according to the package, or the vegetables as you desire.

Curry: In a blender, combine ½ onion, garlic, oil, spices, tomato and two cups of water. Blend until smooth and thick.

Chickpeas/garbanzo

chickpeas soaking

If using dry chickpeas/garbanzo beans:

If using canned chickpeas/garbanzo beans:

Directions continued:

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

For more plant-based recipes, check out my other posts.

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