Granm

Name: Granm
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Seychelles
Ingredients: 400 g canned cooked chickpeas, rinsed and drained; 80 g finely chopped onion; 15 ml neutral oil; 2 chopped garlic cloves; 8 g grated fresh ginger; ½ teaspoon lightly crushed cumin; ½ teaspoon mustard seeds; ½ teaspoon curry powder, composition checked; 6 food-grade curry leaves, washed and finely sliced; 10 g fresh coriander, washed and chopped; A small pinch of ground chilli, optional; Salt only after tasting, and black pepper

Cooked chickpeas gently sautéed with onion, ginger and spices, served as four tender snack portions without abundant sauce.

Ingredients

400 g canned cooked chickpeas, rinsed and drained
80 g finely chopped onion
15 ml neutral oil
2 chopped garlic cloves
8 g grated fresh ginger
½ teaspoon lightly crushed cumin
½ teaspoon mustard seeds
½ teaspoon curry powder, composition checked
6 food-grade curry leaves, washed and finely sliced
10 g fresh coriander, washed and chopped
A small pinch of ground chilli, optional
Salt only after tasting, and black pepper

Preparation

Check can and label. Drain chickpeas, rinse as directed and weigh 400 g already cooked. Let surface water drain well.

Heat 15 ml oil, add cumin and mustard seeds and stir briefly over medium heat, watching for splashes.

Add onion and soften about 5 minutes. Add garlic, ginger and curry leaves and stir one minute without burning.

Briefly stir in curry powder and optional chilli, then chickpeas. Sauté about 6–8 minutes, gently stirring, until hot throughout without mashing.

Taste with a clean spoon before salting because canned chickpeas may already be salted. Add pepper and fresh coriander off the heat.

Divide into four snack portions and serve warm with clean utensils. This version uses already cooked chickpeas and does not imply short cooking of dried chickpeas.