Spiced Chickpeas with Fresh Coconut

INGREDIENTS


3 tbsp coconut oil

½ tsp black mustard seeds

3 dried red chillies, 

roughly chopped

3 tbsp broken coconut pieces 

2 sprigs fresh curry leaves

300g chickpeas

1 tsp salt

METHOD


This is super easy and tastes amazing. If you are using dried chickpeas then you will need to soak them in cold water overnight and boil them in water for 30 minutes before frying. Canned chickpeas are fine to use too. 

Place a wok or high-sided frying pan on a medium to high heat and add the coconut oil. Once it starts to sizzle, add the mustard seeds. When they start to spit in the pan, add the red chillies, curry leaves and coconut pieces. 

Fry for 3 minutes then add the chickpeas and cook for a further 4 minutes, tossing occasionally.

Season with salt to taste and serve.