Chana Sukka (Sweet and Spicy Chickpea and Coconut Sauté)

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

Serves 4 as a side dish

1 tablespoon unscented oil or ghee
1 small onion, diced fine
1 small tomato, diced fine (optional)
2 - 3 teaspoons bafat spice mix
2 cups cooked chickpeas (or garbanzo beans)
¼ cup hot water
¼ teaspoon tamarind concentrate
½ teaspoon grated palm sugar
Salt to taste
¼ cup desiccated coconut, unsweetened
½ onion, sliced and caramelized
1 tablespoon unscented oil + 1 sprig curry leaves, to garnish


Heat the oil or ghee in a sauté pan, and add the onion. Fry for about 5 minutes, then add the chopped tomato, if using, and the bafat spice mix.

Fry gently for about 5 – 7 minutes, then add the chickpeas, tamarind concentrate and hot water. Cook together for 2 – 3 minutes, then add the grated palm sugar. Stir, then season to taste with salt.

Add the desiccated coconut, and stir together until the coconut starts absorbing some of the sauce. Stir in the caramelized onions.

Meanwhile, heat the oil for the garnish in a small pan, and add the curry leaves. Fry together for 30 seconds, then pour it over the chickpeas, with a quick stir.

Serve with rice or Indian breads.