fried chickpeas

These are good especially at breakfast time. 

INGREDIENTS:

• 1 c chickpeas, soaked overnight
• 2 T ghee
• 2-3 t fresh ginger, minced 
• 1 t cumin seeds
• 1/2 t mustard seeds (opt)
• 1/2 t ground coriander
• 1/4 t black pepper, ground 
• 1/8 t hing
• 1/2 t turmeric
• 1/2 t fenugreek seeds
• 1/2 celery stick, chopped (optional)
• 1/4 small bell pepper, chopped (optional)
• salt. as desired
• fresh coriander leaves
• a slice of lemon

PREPARATION:

1. Bring the chickpeas to a boil with fenugreek seeds and then simmer until done. Drain.
2. Chaunce in hot ghee the ginger, cumin and mustard seeds. Fry until the ginger is crispy brown and the mustard seeds stop popping. 
3. Add the hing, black pepper, coriander powder, turmeric, celery and chickpeas with fenugreek in quick succession and stir until everything is well incorporated. Turn off the heat. Stir in fresh coriander.
4. Offer to Krishna with a wedge of lemon.