Chef Peter Kuruvita
10 minutes
Deviled chickpeas (Kadala thel dala in Sri Lanka) is a quick, tasty, high
protein dish that is typically served for breakfast, or as a snack served
roadside or by the beach.
The addition of Hello Pure’s coconut chips give a really nice contrasting sweet
crunch.
Drain chickpeas after soaking overnight and boil with the turmeric until firm but cooked, about 20 minutes. Drain and reserve.
If using canned chickpeas, simply add to the pan as per below to heat through.
Heat the coconut oil in a frypan or wok over high heat and sauté the mustard seeds till they start to pop, add the onions and curry leaves.
Add the dry spices and dry fry for 2minutes
Add the coconut and chickpeas, and toss well until heated through.
Remove from heat and season with salt and a squeeze of lime.
