Ingredients
- 2 tsp. canola oil
- 1 chili pepper, halved and seeds removed
- ⅛ tsp. asafetida or garlic powder
- 1 (15 oz.) can low-sodium chickpeas, drained and rinsed
- 2 Tbsp. unsweetened coconut flakes
- 1 plum tomato, chopped
- ⅛ tsp. salt
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Instructions
- Heat oil in a medium sauté pan over medium.
- When the oil is hot, add the chili and asafetida or garlic powder.
- Add the chickpeas and sauté until warm (3-4 minutes).
- Stir in the coconut, tomato, and salt. Serve hot.