Tempering is the Sri Lankan term for stir-frying. Its a method of frying using minimal oil. Spicy tempered chickpeas are popularly found sold on carts as street food. They are usually served in a paper cone and will be topped up with extra coconut pieces and fried red chilies. Although more commonly served as a snack or bar bite, this dish can be a quick and easy breakfast recipe provided you have soaked chickpeas on hand. Its not ideal, but you can use canned chickpeas for this recipe.

Ingredients

• 1 cup dried chickpeas soaked overnight, salted and pressure cooked till soft, but not mushy. or 1 can chickpeas, drained.
• ½ large red onion thinly sliced
• Coconut flesh thinly sliced (use mature coconut for this)
• ½ tsp black mustard seeds
• 1 sprig curry leaves
• 3 whole dried red chillies broken
• ½ tsp chili flakes (or to taste)
• Oil for tempering (I use coconut oil)
• Salt to taste.

Method

Heat oil to moderately high heat. Add the mustard seeds, when they start to pop, add the curry leaves. Fry for a minute or so and add the onions. Add the chilies. Add coconut shards. Add chili flakes. Adjust seasoning. Serve.