South Indian style Chana masala is a wonderful vegan, gluten free, iron and fiber rich side dish that pairs well with poori, bhature and rice.
Chickpeas - One 15 oz can is about 1 ¼ - 1 ½ cups chickpeas. If using dry chickpeas, soak ¾ cup of chickpeas overnight or for at least 6 hours. Cook chickpeas and then use in the recipe. I normally do 5 whistles in a pressure cooker.
Masala Paste - for rich masala, use 1 ½ tsp poppy seeds, 8 whole cashews and 2 tbsp grated coconut.
Coconut - Use fresh grated coconut or frozen coconut. But if you can not source it, use dry coconut. Frozen or dry coconut is available in any Indian store. Or use unsweetened desiccated coconut available in any supermarket.