This is a great idea for an aromatic, Indian inspired side dish or something to add to a salad. Chickpeas sauteed in a spiced, aromatic oil and mixed coconut shreds. I actually used sweetened coconut. Spicy chickpeas with coconut
1 TB grapeseed oil (or other unflavored oil)
1 fresh chili pepper, sliced
6-7 fresh curry leaves
1/2 TB mustard seeds
1 can salt-free organic chickpeas (e.g. Trader Joes), rinsed
2 TB (sweetened) coconut
Heat the grapeseed oil in a heavy bottomed pan, and add the chili pepper, mustard seeds, curry leaves and the Asafoetida powder and heat through until the mustard seeds pop and it has a wonderful aromatic smell. Add the chickpeas and heat with the oil, until the chickpeas are hot (ca. 3 minutes). Add the coconut shreds, mix, heat for another minute and turn off the heat. Add salt to taste, and serve.