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SOUTH INDIAN COCONUT AND CHICKPEA STIR-FRY

A quick, easy and aromatic chickpea dish to have on rotation. Serve with pappadums, rice, and a selection of Indian condiments, such as mango chutney, lime pickle and raita.

Ingredients

20 gm shredded coconut
2 tbsp vegetable oil
1 tsp brown mustard seeds
3 dried red chillies (optional)
1 sprig curry leaves
400 gm can chickpeas
2 tbsp finely chopped coriander, plus extra sprigs, to serve
1 long fresh red chilli
Mango chutney, lime pickle and pappadums, to serve

Method

1. Place coconut in a small heatproof bowl with enough boiling water to cover; set aside.
2. Heat oil in a large frying pan over medium-high heat. Toast mustard seeds, dried chillies and curry leaves, stirring frequently, until fragrant (1 minute); remove curry leaves and set aside.
3. Add chickpeas to pan and cook, stirring, until warmed through and beginning to turn golden (5-6 minutes); season to taste.
4. Drain coconut, add to chickpeas with coriander and fresh chilli; toss to combine. Top chickpeas with extra coriander and curry leaves.

Sourced from www.gourmettraveller.com.au