Channay (Breakfast)

Step-by-Step Instructions

1. 1

   Start by soaking the chickpeas in water overnight or for at least 8 hours. This softens them and reduces cooking time. Once soaked, rinse them under cold water and set aside.

2. 2

   In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until it turns golden brown, stirring occasionally to prevent burning. This should take about 5-7 minutes.

3. 3

   Add the ginger-garlic paste to the pot and cook for an additional 1-2 minutes until the raw smell disappears. The mixture should become aromatic and slightly darker in color.

4. 4

   Next, add the chopped tomato and green chilies to the pot. Cook until the tomatoes break down and the oil starts to separate from the mixture, about 5 minutes.

5. 5

   Stir in the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well and let the spices cook for 2-3 minutes to enhance their flavors, stirring occasionally.

6. 6

   Add the soaked chickpeas to the pot along with 4 cups of water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the chickpeas are tender. Stir occasionally and add more water if needed.

7. 7

   Once the chickpeas are cooked, taste and adjust the seasoning if necessary. If you prefer a thicker gravy, mash a few chickpeas with the back of a spoon.

8. 8

   Chop the fresh coriander leaves and green onions. Sprinkle them over the cooked channay just before serving for freshness and color.

9. 9

   Serve the channay hot with lemon wedges on the side. You can pair it with naan, parathas, or even toast for a delightful breakfast experience.

10. 10

    Enjoy your authentic Pakistani channay while it’s warm, garnished with additional fresh coriander if desired, for an aromatic and flavorful breakfast!