International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Channeh Sabat
From: Medora Van Denburgh

  • 1/2 lb. chickpeas
  • 8 cloves garlic, crushed
  • 2 dried red chili peppers
  • 2 fresh green chili peppers
  • 3 medium onions, finely chopped
  • 2 oz. margarine or oil
  • Salt
  • 1 teaspoon turmeric*
  • 1 teaspoon paprika*
  • 2 teaspoons fenugreek seed*
  • 1 tablespoon cumin seed*
  • 1 tablespoon coriander seed*
  • pinch asafoetida*
  • 2 tablespoons chopped fresh parsley
  • 1 large tomato, peeled, seeded, and pureed
  • 1 green pepper, minced
  • 1 tablespoon lime juice
  • 3 cardamom seeds
  • 1 inch whole cinnamon
  • 2 tablespoons fresh mint, minced
  • 1 teaspoon garam masala
*all ground finely together

Rinse and soak chickpeas overnight. Drain and cook 2-3 hours in salted water with a clove of garlic and green chili peppers. Drain when tender, reserving liquid. Heat oil/margarine and fry onions until dark brown. Add 1/4 cup chickpea liquid and cook until dry. Crush and add red chili peppers and fry over medium heat 1 minute. Add mixture of ground spices. Stir over low heat 1/2 minute, then add chickpeas, stir, and cook 5-7 minutes. Moisten with reserved liquid, add 1 1/2 teaspoons salt, parsley, tomato, green pepper, remaining garlic soaked in lime juice, cardamoms, cinnamon, and mint. Bring to a boil, then cover and simmer 20 minutes. Uncover and add garam masala. Cover and place in 350-degree (F) oven 10 minutes.