Here’s one of those popular spicy snacks we enjoy in the Caribbean, especially with adult beverages. Channa, or chickpeas as most people know it, is fried until crisp, then seasoned while hot so it takes on a lovely overall flavor. If you don’t have an air fryer, you may use the version where I showed you how to make Oven Fried Channa. I also shared a Cheesy Fried Channa version a few years back.
You’ll Need…
1 can chickpeas (drained/rinsed)
1 tablespoon olive oil
1/2 Scotch Bonnet pepper
3 cloves garlic
1 teaspoon Caribbean Green Seasoning
1/4 teaspoon sea salt
Notes. Please follow along with the video below, as much more about the recipe is discussed there. Especially when I speak about adding heat via Scotch Bonnet or other spicy peppers and why it’s important to use a good Caribbean Green Seasoning. If making this dish gluten-free, ensure the ingredients meet your specific gluten-free dietary requirements.
Drain, rinse, and dry the chickpeas (blot with paper towels), then drizzle on the olive oil or your favorite oil.
Place it into a 400F Air Fryer for 12-15 minutes, but give them a shake about two times during the frying process.
Crush the garlic and hot pepper of your choice (optional).
They should be ready at the 12-minute mark, but it all depends on how crispy you want them.
While the chickpeas are still hot, place them in a deep bowl. Top with the garlic, Socth Bonnet, Caribbean Green Seasoning, and salt. Toss it to coat it evenly. If you use the Green Seasoning sparingly, you may be interested in my Small Batch Green Seaqsoning Recipe.
Eat while hot or store in an airtight container for up to 3 weeks. One can of chickpeas yields little, so you can easily double or triple the recipe.
You may add additional flavor by adding any of the following spices you enjoy; ground cinnamon, smoked paprika, and ground cumin.
