Chickpeas, Mango and Edamame ‘Sundal’
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- Serves: 4
- Preparation: 10
- Cooking: 5
- Ready: 15
Full of protein, Alfred Prasad’s simple snack recipe is quick and easy to prepare and is fantastic paired with a refreshing cocktail as an alternative to crisps or nuts.
Ingredients
- 1 tablespoon oil, rapeseed, olive or vegetable
- 1 teaspoon black mustard seeds
- 2 dried red chillies, deseeded and broken into 3 pieces each
- 1 sprig curry leaves
- 1 pinch asafoetida (optional)
- 400 g chickpeas, tinned, drained and rinsed
- 2 tablespoons edamame, frozen
- 2 tablespoons coconut, grated (fresh or frozen)
- 1 mango, diced
- ½ lemon, juiced
- sea salt, finely ground
Method
Place a large pan over a medium heat and add the oil. Once the oil is nice and hot, add mustard seeds and heat for 10 seconds or so until they big to pop. Stir through the red chillies, curry leaves and asafoetida (if using) and continue to sauté for 15 seconds.
Add the chickpeas to the pan, toss well to coat in the spices and cook carefully for 2 minutes. Stir through the edamame and cook for a further minute, then remove from the heat and transfer the contents to a large bowl.
Add the mango and coconut to the bowl, season well and squeeze over the lemon juice. Toss well to combine and serve.
Additional notes
Recipe courtesy of Great British Chefs. Visit their site for more delicious vegan recipes.
“Sundal is a popular south Indian dish, traditionally served during Hindu festivities but increasingly popular all year round as a vegetarian snack. Full of protein, Alfred Prasad’s simple snack recipe is quick and easy to prepare and is fantastic paired with a refreshing cocktail as an alternative to crisps or nuts.”
