Soak chickpeas in water for minimum 6 hours or overnight.

Drain the water and cook chickpeas with 2 cups water in a pressure cooker and cook till its soft. You should be able to mash chickpea between your fingers.

Heat oil in a pan and when it's warm, add cumin seeds, carom seeds.

When cumin seeds crackle , add garlic, ginger and onion.

When the onions are translucent, add chopped tomatoes to it. Stir-Fry it for few minutes till the tomatoes are nicely cooked, mashed and oil starts leaving on the sides.

Now add cooked chickpeas, garam masala, red chilli powder, turmeric powder, salt and mix it well.

If you feel the gravy is too dry add more water. Close the pan and let the chickpeas cook in the spices for few minutes. Keep stirring in between.

Now transfer it into a bowl and garnish it with coriander leaves and serve hot with jeera rice or poori.