A quick and flavorful chickpea dish with a delightful blend of spices.
Heat the olive oil in a heavy skillet over medium heat.
Ensure the oil is hot enough to make the mustard seeds pop.
Add the mustard seeds to the hot oil and let them pop.
Cover the skillet partially to avoid seeds popping out.
Stir in the chopped tomatoes and curry powder, cooking until the tomatoes soften.
Use ripe tomatoes for a richer flavor.
Add the chickpeas, sesame seeds, sea salt, coriander powder, and turmeric. Stir well.
Ensure the chickpeas are well coated with the spices.
Cook for another 2-3 minutes until heated through.
Stir occasionally to prevent sticking.
Serve warm, garnished with additional sesame seeds if desired.
Pair with rice or flatbread for a complete meal.
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