Devilled Chickpeas

The Sri Lankan’s take on sweet and sour…. with chickpeas…

For the spices you’ll need:

• 1 tsp mustard seeds

• 10 curry leaves or ½ tsp fenugreek

• 1-5 green chillies chopped

• 1 tbsp oil (I used olive oil)

On a low heat though the spices for around 3 minutes until there’s a fragrance from the oil.

Then add…

• 3 cloves of garlic smashed & roughly chopped

• 30g of ginger finely chopped

• 1 onion finely chopped

• 1 can of chickpeas drained

Turn up the heat and fry the onions until lightly browned.

The ingredients. I used Veve’s homemade Sri Lankan masala though you can use garam masala

For the sauce, you’ll need:

• 2 tsp Sri Lankan masala or garam masala

• 1 tin of tomatoes

• 1 tsp chipotle powder or smoked paprika

• 20g brown sugar (I used jaggery)

• 30ml soy sauce or tamari

• 30ml vinegar (I used Chinese black vinegar)

Simmer all ingredients on medium heat until thickened.

Mix together with the chickpea mix from earlier.

Serve with some tortillas and fresh coriander!

Serve with rice, tortillas or flat bread. With fresh red onion, coriander & mango chutney.