spicy chickpeas coconut curry

Serves: 4

Ingredients:
1 cup chickpeas , soaked overnight and cooked
1 tablespoon coconut oil
½ teaspoon mustard seeds
2 sprig curry leaves , finely chopped
1 green chili , slit
1 large red onion (finely chopped)
5 cloves garlic (finely chopped)
½ teaspoon ginger (finely chopped)
½ cup tomato puree
¼ teaspoon turmeric powder
½ teaspoon chili powder
salt , to taste
ingredients to be ground to paste :
1 cup fresh coconut
2 tablespoons coriander seeds
1 teaspoon fennel seeds

Method:
soak chickpeas overnight  and boil till tender
to prepare the  coconut paste: into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds. add 1/2 cup of warm water and blend to make a smooth paste.
heat oil in a heavy bottomed pan over medium heat.
add the mustard seeds and allow it to crackle. add the onion, garlic, ginger and green chillies and sauté until the onion is soft and translucent.
add the curry leaves and saute for a few seconds. stir in the tomato puree, turmeric powder, chilli powder and the coconut puree and give the curry mixture a stir.
add the cooked chickpeas, a cup of water, season with salt  and simmer for 10-15 minutes .
serve as desired.