Breakfast Tempered Chickpeas

4 April 2010
By

breakfast, tempered chickpeas or garbanzos or gram, Sri Lankabreakfast, tempered chickpeas or garbanzos or gram, Sri Lanka tempering onions, breakfast, tempered chickpeas or garbanzos or gram, Sri Lanka tempering onions and curry leaves, breakfast, tempered chickpeas or garbanzos or gram, Sri Lanka tempering onions and curry leaves, breakfast, tempered chickpeas or garbanzos or gram, Sri Lanka tempering onions, curry leaves, and spices, breakfast, tempered chickpeas or garbanzos or gram, Sri Lanka finished, breakfast, tempered chickpeas or garbanzos or gram, Sri Lanka 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. ๐Ÿ˜€

Tempered Chickpeas

Serves 4-5

Ingredients

  • 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)

Directions

  1. 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.
  2. Add the mustard seeds and continue to stir constantly.
  3. A minute later, add the crushed red chillies or dried red chillies. By this time, the onions will be browned.
  4. Add the salt and chickpeas and continue stirring while it cooks for another 2 or 3 minutes, then remove from heat.
  5. 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.

finished, breakfast, tempered chickpeas or garbanzos or gram, Sri Lankafinished, breakfast, tempered chickpeas or garbanzos or gram, Sri Lanka

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. ๐Ÿ™‚

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5 Responses

  1. Wow, how intriguing! How are they eaten? According to your pictures it looks just like that and with your fingers – sounds like fun!

    I’m a fan of fresh coconut too so I would add a good amount to this. Thanks for the inspiration!
    .-= Fig and Cherry´s last blog ..Hot cross buns, a teeny bit late! =-.

  2. #2
    Deborah 

    Thanks for reminding me of one of the quick dishes my Mum and Dad used to prepare when we were kids. I think that Dad used to put a little turmeric in the water when cooking the chick peas and it gave them a gorgeous buttery look as well as tasting good. I’ll be making some of these – without the coconut- for a trip down food-memory lane.

  3. #3
    Emilie 

    Is this like the stuff that is sometimes sold from a cart by open markets. I love it and miss it! They make it with chunks of coconut but I prefer the shredded coconut b/c it brings out more of the coconut flavor and besides, eating coconut chunks hurts my gums.

  4. #4
    S 

    Did you just eat the chickpeas without any accompaniment (e.g. hoppers)? That’s unusual!

  5. #5
    Ana Santos 

    Hi, I’m also a Portuguese expat living in Sri Lanka for a year now. Trying to learn all these delicious recipes I’ve come to love in this beautiful country. Thanks for sharing ๐Ÿ™‚ And yes, I also love fried chickpeas or green grams at anytime, even breakfast hehe

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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