Ingredients
300gm chickpeas
2 tbsp curry powder
1 cup curry leaves
5 dried chillies
1 onion - diced
1 tbsp mustard seed
salt to taste
A little oil
1. Wash and soak the chickpeas for 1 to 2 hours
2. Boil the chickpeas with water for 5 minutes then transfer to slow cooker
add 1 to 2 tsp of salt. Cook for 5 to 6 hours or until soft. Then drain off the water.
3. Season the chickpeas with curry powder.
3. Soak the dried chillies in hot water for 20 minutes, remove seed and cut
into smaller pieces.
4. Heat up the saucepan, add oil. Fry the onion, dried chillies until fragrant.
Then add the curry leaves, mustard seed and fry till fragrant. Add in the
chickpeas and stir fry for a few minutes, add salt to taste.
5. Serve hot or chill.
Recipe source from Quay Po Cooks with some changes.
Thanks to Quay Po for sharing this delicious snack.