Stem and deseed the chillies and cut into fine strips. Peel the ginger and cut it into julienne strips. Peel and dice the onion. Peel, smash and chop the garlic. Destalk and chop the coriander. Grate the zest from the limes and juice them.
In a large frying pan, sweat the vegetables in 2 tablespoons of the olive oil until soft and translucent.
Add the chickpeas and lime zest and continue to fry gently, turning the peas to coat them and warm through. Add the lime juice and bubble until absorbed and evaporated.
Transfer to a warmed serving bowl. Dress with the remaining olive oil. Taste and season with salt and pepper.
Stir in the coriander just before serving.
© 1995 Alastair Little. All rights reserved.