1 can cooked Chickpeas
1 large Onion, rough sliced
1 clove Garlic, pressed
¼ tsp Chili Powder
1 dried Chili (if you like it hot)
Dash of Mustard seeds
¼ tsp Turmeric (optional)
1 heaping tbsp Desiccated Coconut
Salt and Pepper to taste
Place a sautéing pan on medium heat and about 1 tbsp of the water Preparation Time: 15 minutes
from the chickpeas. Drain the rest of the water from the can.
Add the onion to this and sauté until a nice golden brown. Then add the
garlic, chili powder, turmeric, mustard seeds and dried chili to the onions.
Sauté for a further 2-3 minutes.
You need to be careful here as the mustard seeds are liable to shoot out
of the pan, so move the ingredients around in the pan.
Next add the can of drained chickpeas and sauté for a further 3-4
minutes. Add the desiccated coconut, cover the pan and leave for about
1 minute on a very low heat, or alternately you can let it cook on the
Take off the fire and serve.
Serves: makes 2 medium sized servings