Curry Chickpeas

This is a super quick and simple chickpeas recipe. All it takes is 5 minutes:

1 can of chickpeas, drained
2 tablespoon olive oil
1/2 teaspoon mustard seeds
1 ripe tomato, cut into small pieces
2 tablespoon white sesame seeds
1 teaspoon sea salt
1 teaspoon of curry powder
1 teaspoon of coriander powder
1/2 teaspoon tumeric powder

Heat oil, add mustard seeds. When mustard seeds start to pop, add tomato pieces, curry and tumeric powder. Cook a couple of minutes then add remaining ingresients. Stir and cook 2-3 minutes. Turn off heat and scoop to a plate. Easy isn't it? Nice when serve with fresh coriander and as a side dish to rendang beef.