Paya Channa

Name: Paya Channa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 can chickpeas (19 ounce); 1 cup canola oil; 1 medium onion; 1 tsp cumin seed; 3 garlic cloves; 0.25 cup chopped tomato; 2 tsp peeled finely grated ginger; 1.25 cup prepared tea; 3 cup broth; 2 green chilies; 1 tsp salt; 2 tsp ground toasted cumin seeds; 1 tsp garam masala; 3 tbsp coarsely cilantro; 1 tbsp fresh lemon juice

Chickpeas, tomato and tea simmered on the stove and spiced with cumin and ginger for a Pakistani dish.

35 min · Serves 5 · Medium

Method

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Time: Prep 5 min · Cook 30 min · 35 min total
Difficulty: medium

1
Drain the chickpeas. Rinse them gently with fresh water. Drain again. Put the oil in a wide pan and set over medium-high Now put in the cumin seeds and let them sizzle for about 15 seconds. Put in the onion. Stir and fry until the onion turns quite brown at the edges. Put in the garlic and let it turn golden, stirring as this happens. Now put in the tomatoes. Stir and cook them until they turn dark and thick. Add the ginger and give a few good stirs. Now put in the chickpeas and all the ingredients. Bring to a simmer. Turn the heat to low and simmer, uncovered, for about 10 minutes, stirring gently now and then. Cook until desired consistency.
2
Taste for balance of flavors and make necessary adjustments.