Coconut Spiced Chickpeas

Coconut Spiced Chickpeas

Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of chickpeas as being in beige in color, other varieties feature colors such as black, green, red and brown.

• 2 tsp coconut oil
• 12 curry leaves
• 1 small onion, thinly sliced
• 1 tsp yellow mustard seeds
• 1 tsp cumin seeds
• 400g can cooked chickpeas, rinsed
• 1 long red chilli, thinly sliced (you can take the seeds out if you like)
• 2 Tbsp shredded dried coconut, soaked in 1 Tbsp coconut milk
• Chopped fresh coriander leaves

Instructions

• Heat oil in a large frying pan over medium heat. Cook curry leaves for 1 minute or until fragrant.
• Add onion and a pinch of salt, and cook for 5 minutes or until golden.
• Add chilli pieces, cumin and mustard seeds, and cook for 1 minute or until seeds pop.
• Add chickpeas and coconut, and cook for a further 3 minutes or until heated through.
• Sprinkle on the coriander leaves
• Serves 4