Is there anything better than putting together a delicious protein-rich snack in 5 minutes? This dish will always come to the rescue for the times when you're too tired to cook, too lazy to grab takeout, and too broke to order in food. The humble chickpea is transformed to pack a flavor punch!
And here is the recipe:
Vegan, gluten-free, nut-free
Yield: For 2
No prep required if using canned chickpeas
Cook time: 5 mins
Total time: 5 mins
- 1 can of chickpeas (500 ml)
- 2 tsp coconut oil
- 1 tsp mustard seeds
- 1 tsp white lentils or urad dal (optional)
- 8 - 10 curry leaves
- ¼ tsp turmeric powder
- 1 Thai green chilly finely chopped
- 1 tsp coriander powder
- ¼ tsp red chilly powder (can substitute with paprika powder)
- ¼ cup grated coconut (optional)
- A squeeze of lemon (optional)
- Salt to taste
Drain the canned chickpeas and set aside.
Place a skillet on medium high heat and add the oil. Once the oil is hot, add in mustard seeds and wait for them to splutter.
Once the mustard seeds start to splutter, add the lentils and cook until golden brown in color. Then, add in the curry leaves, turmeric powder, and chopped green chillis. Cook for 30 seconds or until the chilies and curry leaves look toasty.
To this, add in the drained canned chickpeas, coriander powder, and red chilly powder. Give it a good mix and cook for 2 mins.
Finish with salt to taste, a squeeze of lemon, and top with freshly grated coconut.
This dish is super versatile. You can eat it just as is or add it to your wraps or use it as a salad topper!