top view of a bowl of fried chickpeas served with garlic flatbreads next to them

Fried Guyanese Channa

Ingredient Notes

  • Onions: Instead of white onion, you can use red onion, but it will be slightly sweeter. Spring onions are a must; save some for garnish too.
  • Chilli: If you don’t want it too spicy, reduce the amount used or even omit it entirely. If you are using scotch bonnet, the spice of them can vary. I like to cut a bit and place the pepper on my tongue to get an idea. Sometimes it is super spicy, but that’s all part of the fun, so be prepared.
  • Chickpeas: I find that you can get two types of chickpeas that comes in cans, one where they are small or larger. They both work great it just depends on what you want. The smaller ones will fry easier and be crisper; the larger ones will be more fluffy in the middle.


Cooking Tips

  • Space: You want to use a large pan so that there is enough space for the chickpeas to fry when they are added. If the pan is too crowded, the chickpeas will layer on top of each other, meaning they won’t get that nice fried texture.
  • Saucy: If you want the chana to be saucier, you can add more oil and seasoning accordingly.
  • Flatbreads: The fried chana goes great with my easy flatbreads, which you can find here.


Reheating Tips

  • For best results (to keep it nice and saucy), I add the desired portion to a heatproof dish cover with foil and place it in the lower portion of a steamer for 20-30 minutes. You can also microwave it but add a teaspoon or two of water before. Sadly, both of these methods will lose that crisp on the chickpeas, so eat it all in one go!



Fried Guyanese Channa

With minimal ingredients and being super easy to make, this spicy cumin garlicky chana goes great as a main course or as a side dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Main Course, Side Dish
Keyword: Chana, Chickpeas, Curry, Guyanese
Servings: 4 people, 8 Hobbits, 40 Fairies


  • 2 400g tinned chickpeas, rinsed and drained (240g after draining)
  • 1 Medium white onion, diced
  • 3 Spring onions, sliced
  • 8 Garlic cloves, minced
  • 2 Bird's eye chilli or 1 small scotch bonnet (use way less if don't like it spicy)
  • 2 tsp Ground cumin
  • 2 tsp Sea salt, or to taste
  • Black pepper to taste
  • 3 tbsp Extra virgin olive oil


  • Get a large saucepan over medium-low heat and add 3 tbsp of extra virgin olive oil
  • Add the diced onion and sliced spring onions. Cook until soft
  • Once soft, add in the garlic and chilli and stir until fragrant
  • Add in the drained chickpeas and give the pot a good mix. Allow the chickpeas to fry slightly
  • Add cumin, sea salt and black pepper, fry for a few more minutes
  • Use more oil and seasoning at this stage if you want the chana saucier
  • Garnish with spring onions and serve as a side dish or with rice and flatbreads


These go great with my flatbreads which can be found here