- Prep Time: 40 mins
- Total Time: 1 hrs 55 mins
- Servings: 6
- 2 cups dried garbanzo beans (400g) or 4 cups of cooked or canned chick-peas, drained
- 1 cup desiccated unsweetened coconut
- 1/2-1 teaspoon thinly sliced and chopped fresh ginger
- 1/2 teaspoon ground turmeric powder
- 1/2-1 teaspoon of ground pure red chili powder
- 1 tablespoon ground coriander powder
- 2 teaspoons vegetable oil
- 1 small onion, finely chopped
- 1/2 teaspoon mustard seeds
- 6 fresh curry leaves (optional)
- 1 cup coconut milk
- cilantro, for garnishing
- If using dried chickpeas, soak overnight in plenty of water, then drain.
- Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
- Alternatively you can pressure-cook the dried chickpeas according to the manufacturer’s instructions.
- When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
- Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
- As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
- Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
- Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
- Add onion and curry leaves and saute and stir a further minute or two.
- Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
- Add 1 cup coconut milk and simmer for a further 10-15 minutes.
- Serve with rice and garnish with fresh cilantro.