Wednesday, September 19, 2012

Spicy chickpeas with coconut

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
  • pinch Asafoetida
  • 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.
coconut_Chickpea_1 coconut_Chickpea_2

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