Chickpeas porial

Ingredients:

3 cans chickpeas (washed and drained)
1 tsp cracked red pepper flakes
1 tsp cumin seeds
Curry leaves
1 tsp mustard seeds
½ tsp cumin seeds
Grated coconut
¾ tsp salt

Directions:

In a pan add 1 can of water to the chickpeas and boil with salt. Grind red pepper flakes and cumin seeds. In a pan, add oil, curry leaves, mustard seeds and cumin. When the mustard seeds pop, add the chickpeas but take it off the heat. And the pepper/cumin mix to the peas then back on the heat. Last, add the coconut