Kerala Chickpea Curry - Brown chickpea

Method

• Soak chickpea in 8 cups of water overnight.
• Remove water from chickpea. Transfer the chickpea to a pan or pot and add salt and water to cover the chickpea.
• Bring the water to boil on high heat and then reduce the heat to medium and let it cook for 20 minutes.
• While chickpea is cooking, prepare the ingredients: Cut onions in to thin long slices.
• Cut coconut in to 1/10" thick and 1" long slices. These are available in some Indian grocery stores in small packs. They will be in the freezers. If you have them, use a handful of those slices.
• Cut peeled ginger and garlic in to tiny granules. Cut the tomato in to 1/2" pieces.
• Wait for the chickpea to finish cooking.
• In a separate pan or pot large enough to hold chickpea, add coconut oil and heat on medium flame. I use olive oil as a replacement but the taste is quite different.
• Once oil is boiling, add mustard seeds. Wait for the seeds to finish popping.
• Add coconut and wait for it change the color to light brown. Watch for the heat. If the oil is drying up too fast, you may to reduce the flame a little.
• Add curry leaves if available and let the water dry out of them. Curry leaves adds a subtle flavor.
• Add onion pieces, ginger and garlic and continue frying until everything is light brown and there is no more water.
• Add tomato pieces and continue frying until the water from tomato is not popping any more and tomato pieces are mixed well into the ingredients.
• Add turmeric powder and chili powder and fry for about a minute.
• Add the cooked chickpea along with the water
• Add garam masala powder. Cook for 20 minutes on low flame. Longer if you like the chickpea to be soft.
• Optional: Add a cup of canned green bean midway through the previous step. Remove the water from canned bean before adding.