I honestly didn’t think of eating chickpeas for breakfast, but then, I previously hadn’t considered eating mung beans for breakfast, and yet mung beans work well for breakfast – Fahim loves it. So when Fahim’s mom suggested making these, I was excited.
Well, to be honest, I didn’t realize at first that Fahim’s mom intended the chickpeas to be for breakfast. I thought they were going to be a lunch and dinner curry. Then the next day, when Fahim’s mom starts cooking it, that’s when I figured out – finally! – that this was meant for breakfast. That, and I think it might be because someone pointed it out to me. 😀
- 2-3 tablespoons oil
- 1 small onion, sliced
- 1 sprig curry leaves
- 1/2 teaspoon mustard seeds
- 2 teaspoons crushed red chilli peppers OR
- 5 dried red chillies, broken into pieces
- 1 – 1 1/2 teaspoon salt
- 300 grams dried chickpeas, cooked and drained (or about 600 grams cooked chickpeas)
- 200 grams coconut, freshly shredded (optional)
- Put the oil into a hot pot. Add the onions and fry for a minute, then add the curry leaves and fry another minute, stirring constantly.
- Add the mustard seeds and continue to stir constantly.
- A minute later, add the crushed red chillies or dried red chillies. By this time, the onions will be browned.
- Add the salt and chickpeas and continue stirring while it cooks for another 2 or 3 minutes, then remove from heat.
- The chickpeas can be eaten as is, or can be mixed with the freshly shredded coconut.
Personally, I love freshly shredded coconut, so I opted for added coconut to my chickpeas. Fahim and his father prefer theirs as is. Fahim’s mother prefers coconut added, but much less than I would add.
I was surprised at how much I liked these chickpeas for breakfast. Very surprised. I even liked them without the freshly shredded coconut, which I happen to love, although the freshly shredded coconut definitely added to my love for them. Love love love. Yup. 🙂