1. open a tin of chickpeas and drain them
2. in a wok put 1 spoon oil and heat (9)
3. when hot, add 1/2 spoon mustard seeds
4. when popping, reduce heat to medium (5-6) add
   • 1/4 spoon heeng (asafoetida)
   • 5-6 curry leaves
   • 1 green chilli slit in half
5. fry for 1 minute then add the chickpeas and mix
6. add
   • 2 spoons of desiccated coconut
   • 1 spoon sugar
   • salt to taste ~1/2 spoon
7. mix