Channa Bateta (Chickpeas with Potato)

This recipe comes from Yasmin Alibhai-Brown’s book, The Settler’s Cookbook– a memoir of love, migration and food.

Born in Uganda, Yasmin Alibhai-Brown is of East-Indian descent. Her book shares the stories of East-Indians in Uganda, along with the foods and recipes that accompanied these experiences. From celebrating birthdays and marriages, to the lunches of railway workers, it is a vivid compilation of East-Indians’ lives in Uganda.

To provide context for these personal experiences, Alibhai-Brown discusses the collective histories of East-Indian Ugandans. Answering questions like, “How did Indians end up in Uganda?” she talks about being an ethnic minority in a British colony during the 19th and 20th centuries, as well as the impacts of East-Indians on the physical, social, and economic fabric of their country.

Being an immigrant to a colonized land myself, I felt a certain connection to the author. As I read the book, it became clear to me that that we shared the belief that food is more than just food– it’s culture, it’s comfort, it’s connection to the past, present, and future. It’s amazing how much a bowl of chickpeas and potatoes can say if we listen.

Chickpeas with potatoesSome recipes in this book are a fusion of Indian and Ugandan cuisines. However, I think this dish stayed true to its Indian roots. The tamarind and date paste provides a sweet and sour backdrop and the chili gives just enough heat to warm you up on a cold day. The garnish on top is Bombay mix, a salty, sour, and spicy mixture of fried peas, peanuts, lentils, and chickpea flour noodles typically eaten as a snack, or as part of a meal. I got mine from the Real Canadian Superstore in Vancouver. 

Masi’s Channa Babeta

From: The Settler’s Cookbook– a memoir of love, migration and food by Yasmin Alibhai-Brown

Serves 6

Ingredients

  • 3 tins chickpeas
  • 2 tbsp dried tamarind
  • ½ tsp turmeric
  • 1 large dried red chili
  • 2 tbsp oil
  • 1 tsp black mustard seeds
  • 1 lb potatoes
  • 6 dried dates
  • Red chili powder to taste
  • 2 tsp channa flour (besan– chickpea flour)
  • ½ tsp sugar

Method

  1. Pour boiling water over dates and tamarind, and soak overnight.
  2. Heat oil in a pan with whole chili and mustard seeds until they crackle.
  3. Add turmeric and chili powder and cook for a minute, stirring all the time.
  4. Add 1 pint of water and salt to taste. Bring to a boil.
  5. Now add diced potatoes and cook until nearly soft.
  6. Chuck in chickpeas and simmer.
  7. Meanwhile crush tamarind and dates with your fingers, then strain into the pot with the sugar.
  8. Stir the besan into a little water to make a paste, then stir into the simmering pot to thicken the mixture a little.
  9. Cook for another five minutes.
  10. Serve in bowls topped with Bombay Mix if you like

Chickpeas with potato

Coconut Chickpea Curry

Some things in life are beyond description, like the shades of sky at sunset, smell of air after rain, or my first taste of coconut cream. Thicker than coconut milk, coconut cream is sensual, luxurious, and deeply satisfying.

Make this curry as spicy as you can take it, or keep it mild to let the other flavours shine through. Let your taste buds guide your exploration of this dish and many more.

Don’t be intimidated by the long list of ingredients. Most are spices and require only measuring. You can also substitute garam masala for the spices. If you do not have dried mango powder, I suggest trying lemon/ lime juice.
Chickpeas in Coconut Curry

Coconut Chickpea Curry

Serves: 4

Ingredients

  • 1 cup dried chickpeas, soaked overnight then boiled
  • 4 tbsp oil, divided
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 russet potato, diced (about 1.5 cm cubes)
  • 2 cups water, divided
  • Salt to taste
  • 2 black cardamom pods
  • 1.5 tsp black mustard seeds
  • 1.5 tsp whole coriander seeds
  • 2 tsp whole cumin seeds
  • 2 tsp grated/ minced fresh ginger
  • 2 whole dried red chilies
  • 1/2 tsp ground chili powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp ground fennel seed
  • 1 tsp dried mango powder
  • 1/4 tsp ground black pepper
  • 200 mL canned coconut cream
  • 2 small or 1 large tomato, diced

Method

  1. In a large pot, heat 1 tbsp oil and saute onion over medium heat until golden brown, add garlic and cook for 1 more minute.
  2. Add diced potatoes, 1 cup water, and some salt. Bring to a boil over high heat, then simmer until potatoes are soft. Add more water to prevent burning if necessary.
  3. Add chickpeas to potatoes and continue to cook.
  4. Meanwhile, in a small sauce pan with a lid, heat remaining oil (3 tbsp) over medium-high heat. Add whole cardamom, mustard, coriander, and cumin seeds. Put a lid on the pan and let the spices splutter and pop. When the spluttering slows down, add ginger and whole chilies, stir for 15 seconds. Next, add the ground spices and cook for 15 seconds.
  5. To the spices, add coconut cream and the remaining 1 cup water.
  6. Pour the coconut and spice mixture into the pot with the chickpeas, add tomato(es). Simmer for 5-10 minutes to allow flavours to blend. Taste and adjust seasonings. Remove whole cardamom pods and chilies before serving with rice or a bread of your choosing.

Falafel Pita Pockets

Originating from Egypt, the idea of a bean-based fritter spread from the Arab world to the Middle East. In Israel, chickpea became the legume of choice and this is the version of the falafel we made.

Falafels Pita Pockets

The fate of the falafel isn’t always to be wrapped up in warm pita bread. You can try dipping it in tahini  sauce (tahini paste, lemon juice and water), or hummus.

Recipe: http://www.epicurious.com/recipes/food/views/my-favorite-falafel-231755 

  • I had cooked chickpeas on hand so we used those, but I think using soaked raw chickpeas would probably lead to a fluffier, less mushy fritter — I definitely want to try that version next time!
  • I was very impressed with the overall taste. The spices and seasonings flavoured each bite without being overwhelming.
  • We made a tzatziki sauce with ~ 1/2 cup drained yogurt, 1/2 shredded cucumber (salted with 1/8 tsp salt, and excessive water squeezed out),  2 tbsp chopped cilantro and parsley, 2 cloves minced garlic, salt, and pepper to garnish the pita. A more traditional condiment (which happens to be vegan) would be tahini sauce.
  • Next time, I would add the baking powder after refrigerating the falafel mixture so the balls puff up more during frying.

Falafel Dinner