|Granny smith apple||1⁄2 Pound (1 Whole)|
|Lime juice||1 Tablespoon|
|Canned garbanzos||15 Ounce, rinsed and drained (1 Can)|
|Cumin seed||1 Tablespoon|
|Salad oil||1 Teaspoon|
|Dried hot chili||1 Small|
|Ground turmeric||1⁄4 Teaspoon|
|Sweetened shredded dried coconut||1 Tablespoon, or flaked|
|Chopped fresh cilantro||2 Tablespoon|
1. Rinse, core, peel, and shred apple into a bowl; mix with 1 tablespoon lime juice.
2. In a blender or food processor, whirl garbanzos until coarsely pureed, scraping container as necessary. Add to apple.
3. In an 8- to 10-inch frying pan over medium-high heat, stir cumin seed in oil until it sizzles. Add chili and turmeric and stir until chili smells toasted, about 1 minute. Add to bowl.
4. Add coconut and cilantro to bowl; mix, adding lime juice and salt to taste.