Go to all recipes
Sana Biran

Sana Biran


This vegetarian recipe made with spiced chick peas and boiled eggs is typically served during Ramadan

  • Feeds 10 Feeds 10
  • Ready in 40 minutes

Each serving contains

  • Energy
    800kj 192kcal
  • Fat
    Med 14%
  • Saturates
    Med 17%
  • Sugar
    Low 4%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 16g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp ghee or butter
  • 2 tbsp Co-op vegetable oil
  • 2 bay leaves
  • 2 large onions, thinly sliced
  • 3cm ginger, grated
  • 2 garlic cloves, crushed
  • 4 green chillies, halved and deseeded
  • ½ tsp turmeric
  • 1½ tsp curry powder
  • 1 large white potato, peeled and cubed
  • 2 x 400g cans Co-op chick peas, drained and rinsed
  • Coriander, chopped, to garnish
  • 5 Co-op British free range eggs, hard-boiled and halved
  • Flatbreads and lemon wedges to serve (optional)


  1. In a large nonstick pan, heat the ghee (or butter) and oil
  2. Add the bay leaves, onion, ginger, garlic and chilli
  3. Season, then cover and cook for 5-8 mins, until the onion is soft
  4. Stir in the turmeric and curry powder, then fry uncovered for a few minutes
  5. Pour in ½ cup of water, then add the potato
  6. Cover and cook for 5 mins
  7. Tip in the chick peas, then reduce the heat
  8. Cover and cook for 10-15 mins, stirring occasionally, until the potato is tender
  9. Season, then garnish with the coriander
  10. Serve with the boiled eggs, plus flatbreads and lemon wedges if ablon the side, if you like