Maya Kaimal’s Chickpeas (Oil-Free)

A bowl of chickpeas with garnish
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Maya Kaimal’s Chickpeas—Oil-Free

Here is the oil-free version of 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

  • 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 non-stick skillet, sauté the onions over medium-high heat for about 4 to 5 minutes until light brown. If the onions start sticking to the skillet, add a tablespoon of water to deglaze the pan each time.

  • 2)

    Lower heat to medium and add the coriander, cumin, cayenne and turmeric and cook, stirring, about 30 seconds.

  • 3)

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

  • 4)

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

  • 5)

    Transfer to a bowl.

  • 6)

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

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