Directions
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.
Recipe Note
Dry Chickpeas - Prep: Soak chickpeas overnight | Boil: 20 mins
