1 can of chickpeas wash and drain
2 tbsp oil
1/4 tsp mustard seeds
2 tbsp onion chopped
1 tbsp curry leaves
1 to 2 tbsp coconut pieces
2 red chillie whole
1/4 tsp chillie flakes optional
1/2 tsp salt
Drain the water from the chickpeas. Heat oil add mustard seeds then add onion, curry leaves, coconut pieces, red chillie whole and flakes if using, salt then add the chickpeas. Stir fry for a few minutes and serve warm.
We love eating this for a quick evening snack, good for a breakfast. I was thinking of the warm evenings walking on the beach eating this rolled in a newspaper from street vendors as children.
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