Chickpeas fit for a Goddess

The Hindu goddess festival of Navaratri (nine nights) just ended. This festival celebrates the different forms of the Goddess and all Her bounties and blessings. When I was growing up, we would make an elaborate stair-step display of all the deity statues in our home, adorned with flowers, streamers, and other beautiful decorations. We'd visit all our friends' houses to admire their displays, and sing songs in praise of the Goddess. We would exchange small tokens of adornment and beauty such as bindis and bracelets. Of course, no festival is complete without food!
One of the traditional snacks that people serve visitors during Navaratri is Chundal (also pronounced "Sundal" or with a consonant sound somewhere between an "S" and a "CH", depending on your dialect and accent). Chundal can be made with almost any kind of dried bean or legume, but is most commonly made with chickpeas. During the recent Navaratri festival, I made Chundal to share at a small prayer celebration. I had bought some indian black chickpeas (Kala Chana), and had some regular light brown chickpeas. So I combined the two to make Chundal. It was a hit with the whole family! I hope you'll try it. Also try it with black-eyed peas, mung beans, or Adzuki beans. It couldn't be simpler to make and the flavors come together beautifully. High in protein and fiber, low in fat.

3 cups chickpeas, sorted through for pebbles and rinsed
1/2 cup frozen grated coconut (Found in Indian grocery stores ; if you can't find this, try unsweetened dessicated coconut)
1 large sprig curry leaves (if you can't find this, substitute Thai basil or regular basil)
2 tsp Indian black mustard seeds
3-4 dried red chiles, use more or less to taste
Pinch of asafoetida powder (optional)

Soak the chickpeas at least 4 hours or overnight, then cover with a generous amount of water and boil or pressure cook till tender but not mushy. Drain and return to the pot. Of course, you can always go the shortcut route and use canned chickpeas. Nothing wrong with shortcuts! Make sure you drain and rinse the chickpeas if using canned.
In a separate pot, heat 2 tablespoons of canola or peanut oil, add the mustard seeds till they splutter and begin to pop. Add the red chiles and curry leaves and heat through to flavor the oil. Add asafoetida if using. Dump the entire mixture into the pot with the chickpeas, add the coconut and salt to taste. Mix well. Serve at room temperature.