Chickpeas For Puri

Serves 6 as a starter.



  1. Preheat the oven to 190 C.
  2. Put the vegetables into a roasting tin big enough to hold them in a single layer, add the olive oil and season with some salt and freshly ground black pepper; mix the lot together well.
  3. Cook in the oven for 12 minutes.
  4. Heat the coconut fat (not the coconut cream) in a large frying pan.
  5. When the fat is hot, add the mustard seeds and cook until they start to pop.
  6. Add the chopped onion, garlic and chilli and cook until the onion is starting to brown.
  7. Stir in the tomato purée and cook briefly.
  8. Add all the spices, the salt, and mix together well to form a thick, quite dry, paste.
  9. Drain the can of chickpeas and add the chickpeas to the mixture.
  10. Add the roasted vegetables and mix everything together so that the onion/spice mixture coats everything.
  11. Stir in the coconut cream.
  12. Heat the mixture through once more and then add the lime juice.
  13. Serve at room temperature on whole lettuce leaves, puri, chapati or popadoms.

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