Maya Kaimal’s Chickpeas

A bowl of chickpeas with garnish
View Print Layout
Print Recipe
Close Print

Maya Kaimal’s Chickpeas

This is a great recipe from Maya Kaimal’s father, who was from Kerala. Maya Kaimal is an award-winning cookbook author and founder of Maya Kaimal Fine Indian Foods.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon turmeric
  • 1 can (15.5 oz) chickpeas, rinsed and drained
  • 1/2 teaspoon coarsely ground black peppercorns
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup desiccated coconut, divided
  • 2 tablespoons cilantro, chopped

Directions

  • 1)

    In a 10-inch skillet, heat the oil over medium-high heat until it shimmers in reflected light, about 1 minute.

  • 2)

    Add the onion and cook, stirring occasionally, until browned around the edges, about 5 minutes.

  • 3)

    Lower heat to medium and add the coriander, cumin, cayenne and turmeric and cook, stirring, about 1 minute.

  • 4)

    Add the chickpeas, peppercorns and salt and cook until warmed through.

  • 5)

    Add 1/8 cup coconut, cilantro and lemon juice and sauté until the coconut softens.

  • 6)

    Transfer to a bowl.

  • 7)

    Toast the remaining coconut in a dry skillet until light brown. Sprinkle on top of the chickpeas to garnish.

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Next Recipe