Salteado de garbanzos y coco al estilo del sur de la India

Ingredientes

• 20 gm shredded coconut
• 2 tbsp vegetable oil
• 1 tsp brown mustard seeds
• 3 dried red chillies (optional)
• 1 sprig curry leaves
• 400 gm can chickpeas
• 2 tbsp finely chopped coriander, plus extra sprigs, to serve
• 1 long fresh red chilli
• Mango chutney, lime pickle and pappadums, to serve

Preparación

1. 1

   1.: Place coconut in a small heatproof bowl with enough boiling water to cover; set aside.

2. 2

   2.: Heat oil in a large frying pan over medium-high heat. Toast mustard seeds, dried chillies and curry leaves, stirring frequently, until fragrant (1 minute); remove curry leaves and set aside.

3. 3

   3.: Add chickpeas to pan and cook, stirring, until warmed through and beginning to turn golden (5-6 minutes); season to taste.

4. 4

   4.: Drain coconut, add to chickpeas with coriander and fresh chilli; toss to combine. Top chickpeas with extra coriander and curry leaves.