Our whole family is in Santa Barbara now with my husband’s family. We are having some great rest and relaxation time before everybody has to deal with winter. We rented a house, as is usually customary for the four of us, as we like to eat at home even on vacation. Plus, with kids, renting a home instead of being cooped up in a hotel room is much, much better for everyone’s sanity. This also makes for more time spent together enjoying real food and conversations.
This quick and tasty chickpea dish will leave you wanting for more. My mother-in-law whipped up this wonderful dish and I took all the notes in order to share the steps with you. She obviously cooks without recipes, so please go with your taste. If you prefer less spice, go easy on the chili powder. This dish is somewhat considered as a tempering, which is the frying of spices in oil. Then the chickpeas are added, to provide you with a nice, complete dish. You can also eat this as a snack, or serve it over rice and curries.
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 2 teaspoons cumin seeds
- 2 curry leaves (optional)
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1-2 teaspoons chili powder
- Cilantro, chopped
- 1/2 small onion, minced (optional)
- Squeeze of fresh lime juice
Heat the olive oil over medium heat. Add the mustard seeds and sauté until they start popping. Add the cumin seeds and sauté for a few seconds. Add the curry leaves, if using. Add the chickpeas and sauté for about two minutes. Add the turmeric, salt, and chili powder. Mix well and take off the heat. Place in a serving bowl, top with cilantro, onion, and a big nice squeeze of fresh lime juice. Bon appétit!