Spiced Chickpeas With Coconut | Chana Sundal Recipe | Chickpeas Salad

 Spiced chickpeas with coconut Recipe

It serves as a quick appetizer or a quick snack if using canned chickpeas however I usually cook the soaked chickpeas and freeze them to have at a later time. So here are the details to make this wonderful side dish. The initial steps in preparation can be skipped if using canned chickpeas.

In south India this particular preparation is also called Channa Sundal which is spiced, tempered along with fresh coconut and is often served  with warm cup of tea. It can also be seen  a lot of vendors selling this by the beach and on streets in south.

How to make spiced chickpeas with coconut or chana sundal

Ingredients for chana sundal:

1 cup chickpeas(garbanzo beans) (soaked or canned)

1-2  green chilies, finely chopped

1/4 tsp mustard seeds

1/4 tsp cumin seeds

few curry leaves

pinch of asafoetida

1 dried red chili 

1 tbsp oil

1/2 cup grated coconut (or as per taste )

salt as per taste

Instructions to make chana sundal:

1. Soak the chickpeas also known as Garbanzo beans in water overnight or for 6- 8 hours.

2. In a vessel add water and cook till the chickpeas become tender. You can also use a pressure cooker, with a time limit of 1 whistle. Remove the chickpeas aside  by straining them.

3. Heat oil in a pan. Add dried red chili, mustard seeds, and as they pop, add curry leaves, cumin seeds, asafetida and green chilies and roast  them.

4. Add the cooked chickpeas, salt and cook them for 1-2  minutes.

5.Now add the grated coconut and mix them properly. Add a dash of lemon juice if needed and serve.

Notes:

1) Do not overcook the chickpeas.

2) The water or stew of cooked chickpeas can be used in a curry or soups.

Total  Time: 10 mins
Servings : 1 - 2