1. Finely chop the onions
  2. Heat a non-stick pan under medium-high heat and add the coconut oil.
  3. Put the coriander seeds in the palm of your hands and using your other hand grind them and then put them in the oil for 1 min
  4. Add onions, stir, and brown them for about 3 mins
  5. Turn down heat to low and add the garlic, ginger, and liquidized tomatoes and fry for about 5 mins
  6. Add the chili powder and continue to stir for another 5 mins - if the mixture starts to stick add a few tablespoons of water
  7. Rinse chick peas in a colander under a cold running tap.
  8. Add about ¼ cup of water to the mixture and the tamarind concentrate and stir so that it disperses through out the mixture.
  9. Add the chickpeas to the mix and heat but remember they are already cooked so be careful not to allow them to break or over cook.  Take the pot off the heat totally and just allow the chick peas to sit in the mixture for a couple of hours and then to reheat them when you are ready to eat them.
  10. Put the hot chick peas in a serving dish and crack a liberal amount of black pepper over the top and serve.

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