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Chickpea and mango salad
Fruit and vegetables
8
curry leaves
(ideally fresh but use dried if you can’t get fresh)
thumb-sized piece fresh root
ginger
, peeled and grated
1–2 green
chillies
, finely chopped
250g/9oz fresh or tinned
mango
, finely diced
1
lime
, juice only
Tins, packets and jars
1 tsp
mustard
seeds
400g tin
chickpeas
, drained and rinsed
400g tin black
chickpeas
(kala chana), drained and rinsed
Cooking ingredients
2 tbsp
olive oil
½ tsp
cumin
seeds
½ tsp
asafoetida
(optional)
75g/2¾oz grated coconut or 2 tbsp
desiccated coconut
salt
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