1. Blend the shallots and grated coconut until you have a fine paste. Set aside. 2. Drain the soaked garbanzo beans and place in pressure cooker with 6 cups of water for about 2 whistles. Drain and set the beans aside. Save the liquid! 3. In a large stock pot (I use a 6-quart), heat the oil over medium heat and fry the red onions until golden. Add the ginger-garlic paste and cook for about 1-2 minutes. Add the turmeric powder, chili powder, cayenne pepper, and red pepper flakes and stir for about 30 seconds. Add the chopped tomatoes and cook until the tomatoes become paste-like (about 10 minutes). Keep stirring to keep mixture from sticking to pan. 4. Stir in salt. Add the garbanzo beans with 2 - 2 1/2 cups of the saved liquid. Simmer for 5 minutes, uncovered. 5. Stir in the paste from Step #1. Add another 3/4 cup of liquid and allow it to boil, then simmer for 10 minutes uncovered. 6. Remove from heat. You can serve this over basmati rice or enjoy it with naan. ---------------------------------------------------------------------------
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