Step 1

Add coconut, curry leaves, and green chillies to a blender jar.

Step 2

Blitz to make a coarse paste. Add 1-2 tablespoons of water if needed, while grinding. If using fresh coconut, you will not need any water. Keep this paste aside for now.

Step 3

Heat oil in a pan. Temper mustard seeds and gluten-free asafoetida.

Step 4

Once the mustard seeds begin to crackle, add the turmeric and red pepper flakes or 2 dried red chillies. Fry it for 15 seconds.

Step 5

Now add the ground coconut paste along with salt. Mix and cook for a minute.

Step 6

Then add the drained and rinsed canned chickpeas to the pan. Mix it all together and cook for another 2-3 minutes.

Step 7

Garnish with chopped cilantro or even chopped green mango and serve Chickpeas Sundal (hot or cold) as a snack or breakfast.