Yield – 3 cups

Prep time – 2 mins Cooking time – 10 mins

Rainy days are perfect excuses to eat something hot and spicy. Tempered chickpeas and Dal vada (Parippu vada) are highly rated in that list. These are not just appealing but will give you a flavor blast in each and every bite. If you ever being to Sri Lanka, one of the common sights you will experience is street food vendors coming with this huge silver or rattan baskets with different kinds of vada, boiled corn cobs, boiled palmyra sprouts (Thal ala), and tempered chickpeas in paper cones.

Chickpeas are an affordable and great source of protein for those who are following a vegetarian or vegan diet. People around the world eat chickpeas in many different forms. Hummus, Channa masala, Sandwich filling, and Falafel are among the few recipes. Boiled chickpea with scrapped coconut is a staple in Sri Lankan breakfast and one of the school-friendly meals for kids.

It’s not a secret that Sri Lankans are masters in making curry out of anything. Therefore, chickpea curry is another popular chickpea recipe in Sri Lanka. Tempered chickpeas are not just a heavenly breakfast, but also a street food and an appetizer at parties. It’s made with boiled chickpeas by mixing with onion, coconut, dried chillis, and spices. To make this even more flavourful some people add Maldive fish or Koonisso (dried baby shrimp). This tempered chickpeas with a slice of Roast paan or Achchu paan (bread) and a cup of steamy ginger tea is like a match made in heaven.

I know that when you live abroad and have a full schedule, it’s not always easy to satisfy your cravings. So, I bring you this foolproof tempered chickpea recipe that you can make within 15 minutes. It’s a one-pot meal that requires less amount of oil and ingredients. If you are looking for a delicious, budget-friendly, fulfilling, healthy, vegan, and gluten-free meal prep recipe, this is something you should definitely keep in your pocket. This will also be your life savior at your next party/gathering. Cook it the day before and store it in the fridge, heat it a couple of minutes just before serving and it’s good to go. You’re welcome!

What do you need:

2 tablespoons coconut oil
1 tablespoon mustard seeds
1 tablespoon garlic, fresh and chopped
1/2 cup red onion, sliced
3 green chillis, sliced
3 pieces of 1-inch pandan leaves, fresh or dried
1/3 cup fresh coconut, sliced into 2 – 3 cm size
3 dried chillis, break into big pieces
1 1/2 tablespoons curry leaves, fresh and whole
1/3 teaspoon turmeric powder
1 tablespoon chili flakes
3/4 – 1 teaspoon fine sea salt

Let’s make it:

Add oil to a dry pan and heat for about 1 minute on medium heat.
Add mustard seeds to hot oil.
When it’s cracking add garlic, onion, green chillis, and pandan leaves and sauté for about 5 minutes on low to medium heat.
When it’s caramelizing and turning golden brown, add coconut, dried chillis, and curry leaves and sauté for about another 2 minutes.
Add turmeric and chili flakes and give it a good mix for a couple of seconds. Now, you will smell the aromatic combination of spices and onion mix.
Add chickpeas and salt to the mixture, and give it a good mix until everything combines together.
Sauté this mixture for about 2 -3 minutes.
Turn off the flame and serve these delicious tempered chickpeas as a breakfast and snack with a steamy cup of tea.

Tips for you:

Feel free to use a canned chickpea in this recipe, but remove the liquid and rinse them 2 -3 times until it’s free from the immersed solution.
If you’re using boiled chickpeas as in the traditional method, make sure to soak them overnight before boiling, so that you can remove anti-nutrients and reduce cooking time.
Use a nonstick for less use of oil.
For extra taste and texture, feel free to add 1 tablespoon of Maldive fish for 2 – 3 tablespoons of cleaned and washed Koonisso (dry baby shrimps).
Feel free to make this even without using fresh coconut or with 1/4 cup desiccated coconut as coconut gives you extra flavor and texture.
Feel free to increase the quantities as per the quality of meal prep.

Make ahead info:

Boil the chickpea as in the traditional method or drain and rinse the canned chickpea.
This recipe will make a delicious breakfast for 2 -3 days, store it in the fridge and consume it within a week.