3 (15oz) cans of rinsed and drained chickpeas
1 medium onion chopped
3-6 dried red chilies
1 tsp mustard seed
1 tsp cumin seed
1 tsp paprika
red chili flakes to taste
10-12 curry leaves
1 cinnamon stick (1inch)
salt to taste
1-2 tsp of canola oil
Heat oil in a large wok or frying pan (nonstick). Once heated add chopped onions, some salt and curry leaves then saute for 2-3 minutes. Next add the chili pods, cumin seeds, mustard seeds and red chili flakes saute for another 2 minutes.
Then add the rinsed and drained chickpeas and paprika and saute with all the other ingredients.
Season with more salt and taste.
Serve hot or at room temperature. Enjoy.
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