Chana Ghassi | Creamy Mangalore Chickpea Curry

Peel and finely chop the onion, garlic, and ginger. Rinse the chickpeas in a sieve under cold water and drain well.

In a dry pan, gently toast the shredded coconut with cumin, coriander, turmeric, and chili powder over medium heat for about 2 to 3 minutes until fragrant and golden brown. Then blend in a small blender with 2 to 3 tbsp of water and half of the garlic and ginger into a smooth Ghassi spice paste.

Heat the vegetable oil in a large pot. Sauté the chopped onion and the remaining garlic and ginger for about 3 to 4 minutes until translucent.