Stir Fried Green Chickpeas With Coconut.

• 2 cups Shelled fresh green chickpeas
• 2 tablespoons sesame or coconut oil
• 1 teaspoon black mustard seeds
• 1 red arbol chile broken in two
• 1/4 cup shredded frozen coconut
• Salt to taste
• Juice of 1/2 a lemon (OR)
• 2 tablespoons finely cut green raw mango
• 1/8 teaspoon turmeric powder

1. Heat the oil in a skillet and add the mustard seeds and the broken arbol chile when the oil begins to shimmer. Once the mustard seeds pop, lower the heat and add the torn curry leaves and allow the aroma to bloom.
2. Add the chickpeas and the turmeric to the skillet. Stir to combine, season with salt. lower the heat, cover and allow the chickpeas to soften for about 5-7 minutes. Taste, adjust for seasoning and add the shredded coconut. Stir until the frozen coconut has thawed completely.
3. Transfer the chickpeas to a serving dish and drizzle the lime juice over. Serve warm. If you have access to green raw mango, then peel the mango, shred the 'cheeks' using a cheese grater and fold into the chickpeas in lieu of the lime juice.

fresh green chickpeas, sesame, black mustard seeds, red arbol, frozen coconut, salt, lemon, mango, turmeric powder

Taken from food52.com/recipes/27700-stir-fried-green-chickpeas-with-coconut (may not work)