Sri Lankan chickpeas

Sri Lankan chickpeas

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Our friends Leigh and Ivor serve this dish as a snack. In Sri Lanka it’s known as cuddler. It’s great as a side dish for a barbecue, and I’ve also served it with grilled squid or cuttlefish.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1 teaspoon yellow mustard seeds
1 onion, finely chopped
10 fresh curry leaves
2 green chillies, chopped
small pinch cumin
440g chickpeas, drained
handful fresh mint leaves
handful fresh coriander sprigs
1 lemon, cut into wedges, to serve

Method

  1. Heat the oil in a large frying pan over medium heat. Add the mustard seeds, cover with a lid and fry until they pop. Remove the lid and add the onion. Sauté until soft and translucent. Add the curry leaves, chilli and cumin, and sauté until the onion is golden brown.
  2. Add the chickpeas to the pan and cook until any moisture has evaporated.
  3. To serve, divide the warm chickpeas between plates and scatter with mint and coriander. Serve with wedges of lemon.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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