Soak chickpeas overnight in some water or for minimum 8 hours. Drain the water and pressure cook chickpeas with 2 cups of water till they are cooked and soft. Drain the water in a bowl. You can drink this water or use it in any soup.

Add oil in a frying pan and when its warm, add mustard seeds and a pinch of asafoetida. When mustard seeds crackle, add curry leaves, green chillies and red chillies. Saute!

Now add cooked chickpeas, turmeric powder and salt and mix it well.