Adapted from here, this is a quick to make high-protein snack that’s perfect for those 4 pm cravings. I always have a bag of boiled chickpeas (black /white) in my freezer, so this took me exactly 7 mins from start to finish to make a single portion of this snack. But if you have soaked the kala channa (or black chickpeas) to make Sundal / Chole etc, do try this out once you have boiled the channa thoroughly (cooked but not mashed).
Thanks to Valli for this theme, I was also very pleasantly surprised to discover that Mauritian cooking is predominantly vegetarian and on this reference blog and many others, I ended up bookmarking many Vegan and vegetarian dishes to try in the future too 🙂
Personally, it was a very satisfying snack for me and I most certainly will make it again. I love the simplicity and ease of such snacks and I am sure my husband will also like it, albeit with a lot more spice 🙂
Other recipes with Chickpeas on this blog:
Kabuli Channa Pulao (GF and Vegan Chickpeas Pulao)
Oven Roasted Chickpeas (GF and Vegan snack)
Flourless Chocochip Walnut Brownies with Chickpeas (Vegan and GF)
Qabooli-Aloo Chaat(GF, Vegan Cold Salad with Potato and Chickpeas)
Baked Falafels | Easy GF and Vegan Bakes
Methi Chole {GF and Vegan} | Easy Side Dish Recipes
Beetroot Hummus | GF & Vegan Dip
Khakhra Channa Bhel – two ways 🙂 | Mumbai Street Food
Zero Oil Chickpea and Sweet Potato Salad (Vegan, GF and Diabetic friendly)Moroccan Chickpeas Curry with Quinoa and Coriander Curd
Let’s get to the recipe.
Gram Bouilli (Bouilli pronounced as Bwee, which means boiled)
Mauritian Chickpea snack – GF and Vegan
Prep time – 5 mins, Cook time – 5~7 mins, Serves – 1
You need:
Boiled Black Chickpeas – 2/3 cup
Fenugreek / methi seeds – 1/4 tsp
Onion – 1 small (minced fine)
Paprika / Chilli powder – 1/2 tsp
Salt – to taste
Olive oil – 1 TBSP
Curry leaves , green chillies – chopped fine (to taste)
Garnish – Lemon juice (opt.) + Chopped Coriander leaves
Method:
In a pan, heat oil and saute onions, Add chillies, fenugreek seeds and paprika, saute for 30~45 seconds. Add salt, boiled chickpeas and give it a good stir.
now add the curry leaves and adjust spice / salt. Finish with lemon juice (if using) and chopped coriander. Serve hot/warm as a snack or a side.
Sending this to BM#96 under “Cook from Countries in Southern Hemisphere” theme
You are right, simple recipes are the best. Perfect snack for someone who likes channa.
This theme has been a learning experience for me too. There are so many recipes so far away from home and yet so similar to our daily cuisine!
I like the idea of keeping channa in freezer , wonder why haven’t thought of it !
The snack is more on the Indian lines and I am sure I will enjoy it , simple , and delicious .
I guess the methi seeds makes it different from ours right, good one!
I have a bag of cooked chana in the freezer and will try this snack. My version is similar, minus methi seeds plus garlic.
It looks so much similar to our sundal, though a few ingredients here and there. Nice share 🙂
I remember reading about this black chana snack from Mauritius and wanted to give it a try. Now, I am tempted to try it out soon. I love chickpeas in all colors and forms and I am sure I'll love this.
Lovely and nutritious snack. The methi in there definitely gives an additional kick.
Such a similar dish to sundal. Easy breezy to make and a filling snack.
The fenugreek seeds is an interesting touch here. Loving this chana snack with simple flavors.
I love this salad or chana and many a times it is my lunch. the only complain I have with this is it takes longer to eat 😀 :D. Very healthy indeed.