This went along with the Coconut Rice I made recently. This side dish was great. It is a Southern Indian dish normally served for breakfast. We did not eat this for breakfast however, but for dinner instead.
1 can chickpeas, rinsed
2 tsp vegetable oil
1 dried red chili
1 tsp mustard seeds
4 tbsp dried coconut (sweetened)
Juice of 1/2 a lemon
Drain the chickpeas and rinse. Pour into a small sauce pan and cover with water. Cook on medium heat for 15 minutes. Drain and set aside.
Heat up the oil in a large skillet. Add in dried chili and mustard seeds. When the seeds begin to pop, add in the cooked chickpeas, coconut and a little salt. Stir. Remove from the heat and stir in the lemon juice. I served this warm, but it says it can also be served cold as well.