- 1 tablespoon coconut oil
- 1 teaspoon brown/black mustard seeds
- ½ onion, finely chopped
- ½ serrano pepper or green chili, minced
- 15–20 curry leaves
- ½ inch knob ginger, minced
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne, to taste
- 1 ½ cups ripe mango cut into bite-sized pieces
- 1 ½ cups cooked chickpeas (or 1 can)
- 1 (13.5 ounce) can full-fat coconut milk
- Melt the coconut oil in a dutch oven or pot over medium heat, then add the mustard seeds. Once the seeds begin to splutter, add the onion, serrano pepper, curry leaves, and ginger. Cook for 5 minutes, stirring frequently until the edges of the onions begin to turn brown.
- Add the salt, turmeric, cayenne, stir, then add the mango and chickpeas, stir again, then pour in the coconut milk.
- Bring the pot to a simmer, then turn off the heat.
- Serve hot or warm or room temperature.
This recipe is part of my new “chickpea series.” Cook a big batch of dried chickpeas (see this blog post), and try one of my recipes that calls for cooked chickpeas! You can also use canned chickpeas but dried beans taste better.