This quick and tasty Chickpea Guggillu 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 considered to be a tempering, which is the frying of spices in oil. Then 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.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintChickpea Guggillu
Ingredients
- 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
Instructions
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!
Pois chiches guggillu
Ingredients
- 1 boîte de pois chiches, rincés et égouttés
- 1 c. à soupe d’huile d’olive
- 1 c. à thé de graines de moutarde
- 2 c. à thé de graines de cumin
- 2 feuilles de cari (en option)
- 1/2 c. à thé de curcuma
- 1/2 c. à thé de sel de mer
- 1 à 2 c. à thé de poudre de chili
- Coriandre fraîche, hachée
- 1/2 petit oignon, émincé (en option)
- Jus de lime frais
Instructions
Chauffer l’huile dans une poêle, à feu moyen. Ajouter les graines de moutarde et de cumin et cuire pendant 1 minute. Ajouter les feuilles de cari, en option. Ajouter les pois chiches et faire revenir pendant 2 minutes. Ajouter le curcuma, le sel de mer et la poudre de chili. Bien mélanger et retirer du feu. Placer dans un bol de service, garnir des oignons (en option) et d’un grand trait de jus de lime. Bon appétit!
