Toasted spiced chickpeas

Toasted spiced chickpeas

By
From
Indian Food Made Easy
Serves
2-3
Photographer
Vanessa Courtier

This dish is almost instantaneous yet manages to taste great and be healthy. The chickpeas are full of minerals and good fibre and always go down a treat. Ideally, you would eat this dish with Indian layered bread (parathas), but it also works well with naan or even toast. It is great generously stuffed into a warmed pitta with a little dressed salad and green chutney. It is also a good dish to have in your repertoire as it can be thrown together when you have a vegetarian coming over for dinner and have to make an extra dish in a hurry.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/4-3/4 teaspoon red chilli powder
1 1/4 tablespoon coriander powder
1 teaspoon dried mango powder
3/4 teaspoon garam masala
400g can of chickpeas, drained and rinsed
salt, to taste
2 tablespoons boiled water
handful fresh coriander, chopped

Method

  1. Heat the oil in a non-stick saucepan. Add the cumin seeds and fry for about 30–40 seconds or until they give off their aroma and start to darken. Add the remaining spices and salt and cook for 10 seconds. Add the chickpeas and stir to coat well in the spices. Cook for 2 minutes, then add the water and the coriander leaves. Cook for a further minute and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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