Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chickpeas by rinsing 2 cups of canned chickpeas and draining them thoroughly.

2. 2

   Fire-roast 1 large red onion and 2 large tomatoes directly over an open flame or on a very hot cast-iron pan until charred and softened, then cool, peel, and coarsely chop them.

3. 3

   Heat 2 tablespoons of coconut oil in a small pan over medium heat, add 0.5 teaspoon mustard seeds and 0.5 teaspoon cumin seeds, and once they splutter, add 12 fresh curry leaves and 2 chopped green chilies, then sauté for 30 seconds.

4. 4

   In a large bowl, combine the cooked chickpeas, fire-roasted red onion, and fire-roasted tomatoes, then stir in 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

5. 5

   Add the tempered mustard seeds, cumin seeds, curry leaves, and green chilies from the pan to the chickpea mixture, ensuring everything is well combined.

6. 6

   Fold in 0.5 cup fresh grated coconut and 0.25 cup lime juice, tossing gently to mix all the ingredients thoroughly and achieve an even flavor distribution.