Guyanese boil & fry channa (chickpeas)

Ingredients

• 8 oz dried chickpeas, soaked overnight or cook in the instant pot
• 1/2 tbsp cooking oil
• 1 medium onion, sliced
• 6 large garlic cloves, minced
• 2 wiri wiri peppers or 1 small scotch bonnet
• 1 1/2 tsp roasted ground jeera (cumin)
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tsp salt (adjust to your taste)
• 3 stems scallions, finely sliced
• Use two 15.5oz cans for this recipe

Instructions

1. 1

   Bring a medium pot of water up to...: Bring a medium pot of water up to a boil. Add soaked chickpeas. Boil until soft about 30-40 minutes. Alternatively, use an instant pot or pressure cooker to cook soaked peas for about 15 minutes. After peas are cooked until tender, drain and set aside.

2. 2

   On medium-high heat, add oil to the skillet....: On medium-high heat, add oil to the skillet. Add onions, garlic, and pepper. Fry 2-3 minutes until tender.

3. 3

   Add chickpeas and fry for a few additional...: Add chickpeas and fry for a few additional minutes.

4. 4

   Add jeera, paprika, black pepper, salt, and scallions....: Add jeera, paprika, black pepper, salt, and scallions. Fry a few more minutes.

5. 5

   Adjust seasonings to your taste.

6. 6

   Drain and rinse brine from chickpeas. Set aside....: Drain and rinse brine from chickpeas. Set aside. Follow instructions from step 2. Add less salt since canned chickpeas are saltier than dried peas.