2 cans chickpeas (or use black-eyed peas or green peas)
1 tbsp vegetable oil
1/8 tsp hing (asafetida)
1/2 tsp black mustard seeds
2 dried red chillies, broken in half
5-6 fresh curry leaves
1 small onion coarsely diced
1/2 cup chopped unripe mango (use ripe if unripe is not available)
1/2 cup freshly grated coconut
salt to taste
1 tsp lemon juice
chopped cilantro for garnish
Drain and rinse the chick peas. Heat the oil in a wok. Add the hing and mustard seeds. When mustard seeds pop, add the red chillies and curry leaves, and stir well. Immediately turn the heat to medium. Add onions and briefly saute until the onions are crisp-tender. Add the chick peas and stir to mix well. Turn off the heat. Fold in the chopped mango and coconut. Add salt and lemon juice. Mix well and garnish with cilantro.
This is a great snack, best eaten at room temperature. Very quick to make. Its usually eaten as is, (a popular street snack in South India) or you can stuff it into a vegan pita or other wrap.