Step 1

Heat the coconut oil in a large frying pan.

Step 2

Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.

Step 3

Add the onions and cook until soft and golden.

Step 4

Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.

Step 5

Serve warm as a snack or as a side to your meal.