As tasty as it is wholesome, this quick and easy snack brings together a rainbow of cheerful flavours, from bright lemons and sweet red onions to aromatic coriander – all with a cheeky chili kick! Don't worry, though, you can adjust the heat depending on who'll be eating it, and without losing any of the 'oomph' of the dish.
Ingredients
- 2 tblsp mustard oil or olive oil
- 400g tinned chickpeas, rinsed and drained
- Pinch of salt
- 1 Medium red onion, chopped
- 1 green chili, finely chopped (optional)
- 1 tsp chat masala
- 1 tsp chopped ginger (1cm piece)
- 1 tblsp lemon juice
- 1 Handful roughly chopped coriander leaves
Method
As tasty as it is wholesome, this quick and easy snack brings together a rainbow of cheerful flavours, from bright lemons and sweet red onions to aromatic coriander – all with a cheeky chili kick! Don't worry, though, you can adjust the heat depending on who'll be eating it, and without losing any of the 'oomph' of the dish.
- Heat a pan or wok over a medium heat, add the oil and immediately add drained chickpeas together with asafoetida powder, turmeric and salt.
- Stir and cook for a minute or two to release the aromas before adding the red onion, green chili, ginger, chat masala.
- Add a splash of lemon juice and check for seasoning, adding salt to taste.
- Finish with a sprinkle of coriander, and serve warm or allow to cool.
Tip:
You can make this as spicy or mild as you like. Worth remembering is that size matters when it comes to chilli heat: the smaller the chilli the hotter its heat. Remember, too, that salt accentuates chilli heat, so season with care!
