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Channa Soup Cutters

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Soups
Cuisine: Caribbean
Servings: 16
Author: Felix (Simply Trini Cooking)


  • 2 cups channa soaked overnight
  • 3 cloves garlic
  • ½ tsp black pepper
  • 3 tbsp chadon beni chutney
  • 1 tbsp salt or to taste


  • Soak channa (garbanzo beans) overnight.
  • Add garlic and salt. Pressure cook for 20 minutes in 6 cups of water.
  • Crush most of the channa with a dhal gutney. Add black pepper and chadon beni chutney.
  • Swizzle with the dhal gutney to a thick slurry consistency. Adjust seasoning if desired. Serve hot.