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.
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
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