Soak the chikpeas in water overnight or for 6- 8 hours.
In a vessel add water and cook till the chikpeas become tender. You can also use a pressure cooker, with a time limit of 1 whistle.Remove aside the cooked chikpeas.
Heat oil in a pan.
Add mustard seeds, and as they pop, add curry leaves, cumin seeds, asafoetida and green chillies and saute
Add the cooked chikpeas, salt, coconut and saute for few minutes.
Add a dash of lemon juice if needed.Serve