Thank you to my lovely Sri Lankan friend Indra for sharing this recipe. I love the colours in this dish, which can be eaten on its own for breakfast or a light meal. It is also the perfect accompaniment for Sri Lankan fish curry. Chickpeas help control blood sugar levels, which means they keep you fuller for longer and avoid the need for snacking. They’re also a great source of plant-based protein.
Serves 4
Preparation time 15 minutes
Cooking time 10 minutes
Ingredients
1 tsp coconut oil
4 sprigs curry leaves
3 tsp mustard seeds
2-4 large red chillies, seeds removed & thinly sliced
2 red onions, thinly sliced
2 tins chickpeas, drained
1-2 tsp crushed dried chilli (optional)
1.5 tsp salt
4 tbsp dessicated coconut
juice of 1 lime
Preparation
- Heat oil in a wok on medium to high heat. When hot, add curry leaves and mustard seeds until they crackle and pop.
- Add chillies and after a few seconds add the onion.
- Stir fry the onion mixture until the onion goes translucent and slightly brown (approximately 5 minutes).
- Add the chickpeas, dried chilli if using and salt. Stir to make sure all the chickpeas are well coated.
- Add the coconut and keep stirring.
- Turn down the heat and add the lime juice.
- Taste and add more salt or chilli flakes if required.
- To serve in authentic Sri Lankan street-food style, make small newspaper cones (about 10cm high) and serve spicy chickpeas into the cones.
Adapted from Indra Jackson – Chilli Ho Ho