Wash the chickpeas and soak in enough water in a bowl for about 7 to 8 hours at least or overnight for best results.
After soaking, drain the water use to soak the chickpeas, light rinse again and keep aside.
Blend the coconut and green chilies along with 3 to 4 cups of water in a good quality blender.
Heat the coconut oil in pressure cooker, add the mustard seeds (if you do not have coconut oil, you can use any oil that your prefer).
When the mustard seeds splutter, add red chilies and curry leaves.
Add the chickpeas and stir for about 1 to 2 minutes.
Add the coconut mix to the chickpeas, mix well.
Add salt and all spices, mix well and saute for about 1 minute.
Add the remaining water, mix well and close the pressure cooker with the safety valve. Always follow the directions in the manual while using a pressure cooker.
Cook in medium heat for about 3 to 4 whistles or about 12 to 14 minutes of cooking.
After 14 minutes, switch off the stove and let the pressure cooker cool down.
When the pressure cooker is cooled, you can open the cooker and see if the chickpeas is cooked and soft enough, and if everything is blended well with the spices. You can also check to see if the gravy is enough, if you want more gravy, you can add little more water and heat for another 1 minute or so.
Mix everything well and the delicious chickpea curry in coconut gravy is ready to serve!