Spicy Chickpeas

I love to snack....and my Piggies takes after me. Snacking is good provided the food is healthy :p and this spicy chickpeas is one healthy snack for old and the young. Normally , we eat them plain without any spices added but since I spotted this recipe in Zurin's blog I knew I have to try it out one day. And it has been in my To Do List for some time and finally today I got it done. It is spicy hot and I love the subtle aroma of mustard seeds and dried chillies and the curry powder infused into the chickpeas makes it more flavorful. A delectable snack for Daddy and myself....watching drama and munching away...this is what life is all about. Work hard and play hard and eat heartily ....LOL!

Thanks Zurin for sharing this wonderful spicy chickpeas recipe. Daddy and I love it. Everything about it is perfect. Taste and flavor ! Enjoyed the snacks and the movie too :pp

a flavorful and tasty spicy chickpeas

I can't stop eating them the moment I started the first few peas

it is addictive...so make sure you make enough...

for the family :)))

Spicy Chickpeas ( adapted from Cherry On A Cake)

Ingredients

500 gm cooked chickpeas, or canned
3-5 dried chillies, snipped into rings
1 Tbsp mustard seeds
a handful of curry leaves
1/2 tsp tumeric powder
1 tsp sugar
salt to taste
1 tsp chillie powder (optional)
2 Tbsp cooking oil

If you have bought raw chickpeas, rinse them in cold water, let the grit run out and soak overnight. The next morning rinse off the water. The chickpeas would have swelled to twice its size. Boil them in pot of water seasoned with some salt and sugar. The water level should be well above the chickpeas. It will probably take about an hour or more. Test for tenderness.When it is tender all the way through it is done and ready to be fried. Drain the chickpeas and keep aside in a colander.

In a pan large enough, heat up the oil. Fry the dried chillies, until fragrant, drain. Then fry the curry leaves until fragrant and crisp, drain. Fry the mustard seeds until fragrant then add the fried chillies, fried curry leaves, a teaspoon of tumeric powder, the chillie powder, if using, and the chickpeas. Add salt and sugar and stir quickly until just well mixed. Do not fry too long otherwise the chickpeas will get a little tough on the outside. Adjust the salt if necessary and the sugar too. Serve.

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