Crunchy Beans with Curry Leaf, Mustard Seeds and Coconut

Crunchy beans have been one of my favourite snacks for a while. It’s by far crispier than crisps, but also is more filling - so you don’t find yourself snacking for hours. These are loosely inspired by the flavours of the classic bombay mix, with a little added twist.

Ingredients

2 cans of white beans or chickpeas, drained and rinsed

2 tbsps neutral oil

1/2 tbsp black mustard seeds

1/3c (9g) desiccated coconut

1/4 cup (2g) curry leaves

1/4 tsp ground turmeric

1/4 tsp fresh ground black pepper

Method

1. Pre-heat your oven to 200°C. Place the rinsed beans onto a clean tea towel, and gently pat them dry.

2. Put the dried beans onto a baking tray with the neutral oil, toss together until fully coated. Season with some salt, then bake for 25-30 mins, until golden brown. When done, leave the tray of beans in the oven, and turn the oven off. Let the oven and beans cool down completely before taking them out.

3. Meanwhile, add a little bit of oil into a pan on medium-high heat. When the oil is hot, put the mustard seeds in -they should start to pop. A few seconds after, add the desiccated coconut and curry leaves, cook stirring until the coconut is golden. Remove from the heat and add the turmeric and black pepper, set aside.

4. When the beans have cooled, add the coconut mixture to them, toss to coat evenly. Serve straight away or add into an air-tight container. It will keep for up to 1 week.