1.Place coconut in a small heatproof bowl with enough boiling water to cover; set aside.
2.Heat oil in a large frying pan over medium-high heat. Toast mustard seeds, dried chillies and curry leaves, stirring frequently, until fragrant (1 minute); remove curry leaves and set aside.
3.Add chickpeas to pan and cook, stirring, until warmed through and beginning to turn golden (5-6 minutes); season to taste.
4.Drain coconut, add to chickpeas with coriander and fresh chilli; toss to combine. Top chickpeas with extra coriander and curry leaves.
Serve with pappadums, rice, and a selection of Indian condiments, such as mango chutney, lime pickle and raita.
