Uncooked chickpeas: soak for 10 hours or overnight. In a large pot, add soaked chickpeas with 10 cups of water and salt. The water level should be 1- 2 inches above the chickpeas so it is fully covered. Cover and cook till chickpeas are tender. Drain and set aside.

Canned Chickpeas: Wash and drain canned chickpeas. Add it to a large pot and add enough water to cover the chickpeas. Cook for 5-7 minutes, or until chickpeas are soft. Drain and set aside.

Chickpeas are ready when they are soft. You should be able to squeeze it with your fingers.

In a pan on low to medium heat, add oil and diced onion.

Once the onion is soft, add the cumin powder and black pepper.

Cook for a couple of minutes, making sure the onions and spices do not burn.

Once it's incorporated and fragrant, mix in the chopped green chili.

Add in the chickpeas and mix to coat with the spices.

Add in the chopped cilantro and diced coconut.

Garnish with chopped cilantro and coconut and serve.