Channa Chat | Chickpea Salad

Channa Chat is one of those dishes that brings back memories for me. Those cold winter Ramadans, when the sun would set at 4pm and we would be rushing home just in time to break our fasts. I cannot believe it’s that time of year again. 30 years later and I am teaching my own kids how to fast and making their favourite Ramadan treats. This year I decided to make some of those Ramadan dishes that my mum would make too. This Channa chat or chickpea salad is my version of the Pakistani classic recipe. And it is so fresh, vibrant and really delivers on flavour. 

Preparation Time 10 minutes 

Cook Time 20 minutes 

Serves 6

Ingredients 

150 grams chickpeas- boiled and the water reserved

2 tablespoons oil

1 teaspoon Garlic paste 

1 teaspoon Ginger paste

1 teaspoon salt

1 teaspoon cumin powder 

1 teaspoon coriander powder 

1/2 teaspoon red chilli powder 

1/2 teaspoon red chilli flakes 

3-4 tablespoons tamarind chutney (recipe here)

2 potatoes- peeled, cubed and boiled 

1 onion- chopped 

A handful of green coriander- chopped 

1 green chilli- chopped 

Garnish 

Chopped green coriander 

Sliced green chillies 

Instructions 

1. In a pot, heat the oil over a medium flame, add the garlic and ginger paste. Sauté for 1 minute. Add the cumin powder, coriander powder, salt, red chilli powder and red chilli flakes. 

2. Mix it in and add 1/4 cup of the reserved chickpea water. Cook it on a medium heat for 1 minute. 

3. Add the chickpeas and mix it in. Add the tamarind chutney and a tablespoon of reserved chickpea water. Cook it on a low heat for 2 minutes. 

4. Add the boiled potatoes and mix it in. The spices will cling to the chickpeas and potatoes. 

5. Take it off the heat and pour into a large bowl. Allow the mixture to cool to room temperature. 

6. Add the tomatoes, onions, green chillies and chopped coriander. If you need to add something sour, add a couple teaspoons of lemon juice. 

7. Adjust the seasoning and then pour it all into a serving bowl. 

8. Garnish with sliced green chillies and coriander leaves.