Spiced Chickpeas (Sri Lankan Kadal Thal Dala)

srilankan-kadalthaldala Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack. They are often served in little paper cones or bags straight from the fire. Chickpeas are a healthy snack and exceptionally tasty all spiced up. Sri Lankan spiced chickpeas are also served as a side dish. Sri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas. Of course, you can make them from dry chickpeas just follow the package instructions. What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.

2 Tbsp. coconut oil
1 tsp. mustard seeds
1 tsp. cumin seeds
10 curry leaves
4 dried red chilies, chopped into large chunks
1 large onion, finely diced
2 (15 oz) cans chickpeas, drained
kosher or sea salt

Heat the coconut oil in a large frying pan.

Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.

Add the onions and cook until soft and golden.

Stir through the chickpeas and add kosher or sea salt. Sauté for a few minutes until heated through.

Serve warm as a snack or as a side to your meal.

Makes 4 servings.