Sri Lankan Spiced Chickpeas

This Sri Lankan ‘devilled’ chickpea dish is healthy and delicious and packs a spice punch with turmeric, cumin, mustard, black pepper, coconut and more. It can be enjoyed for breakfast, as an accompaniment to couscous and greens for lunch or as a healthy snack. 

Ingredients

• 1 tbsp coconut oil 

• 1 tsp mustard seeds

• 1/2 tsp each of turmeric and cumin powder

• Handful of curry leaves 

• 3 dried red chillies, chopped into large chunks, or chilli flakes can be used as a substitute for dried chillies, or omit chilli if it does not suit you

• 1 medium sized onion, diced

• 1 cup chickpeas, rinsed and soaked overnight

• ½ cup shredded coconut

• A handful of fresh coriander leaves and stalks to garnish

• Salt and pepper to taste

Instructions

• Boil the chickpeas until they are cooked but notoverly soft and mushy (they need to hold form when cooking later). Drain and set aside.

• Heat the coconut oil in a medium sized frying pan

• Add the mustard seeds and curry leaves and sautee until you hear the seeds pop

• Add the onions and sautee until they become slightly translucent and fragrant

• Add the chilli, spices, salt and pepper

• Add the chickpeas and coconut. Mix well for a few minutes until heated through and combined well with other ingredients. 

• Serve into bowls, top with coriander and serve while warm