- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne
- 1 teaspoon ground cumin
- 1/4 teaspoon mustard seeds, roughly crushed
- 1/2 teaspoon turmeric
- 1/4 cup water, divided
- 2 tablespoons high-heat canola oil
- 1 pound fresh asparagus, tough ends removed and cut into 1-inch pieces
- 1 1/4 teaspoons kosher salt, divided
- 1 (15-ounce) can garbanzo beans, drained
- 1 lime, juiced (about 2 tablespoons)
- 1/3 cup shredded coconut, to garnish (optional)
- Naan, for serving (optional)
In a small bowl, combine paprika, cayenne, cumin, mustard, turmeric and 2 tablespoons water to make a smooth paste; set aside.
Preheat a pan over medium-high heat. Add oil, asparagus, 1/2 teaspoon salt and 2 tablespoons water. Cover with a tight fitting lid and increase heat to high. Cook for about 3 minutes or until asparagus is tender but still retains its bright green color. Add garbanzo beans and spice paste; stir for 2 to 3 more minutes until spices have coated asparagus and garbanzo beans.
Add remaining 3/4 teaspoon salt to the pan and lower the heat to medium; stir for 3 to 4 minutes. Add lime juice and remove from the heat. Garnish with coconut and serve warm or at room temperature with grilled or warmed naan.