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. 😀

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.

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. 🙂