How to make

Boil the chickpeas till cooked. Drain but reserve ½ cup water.

Heat oil in a kadhai and fry the onion paste with the ginger and garlic, once it begins to evenly brown, add the spices and 1 tbsp of water.

Cook on low flame till the oil separates, add the tomato paste and the chickpeas with the ½ cup of water.

. Cook on low for 8-10 minutes till the masala is cooked through and the curry is thick.

Season with salt and serve hot with kulchas and kachumbar salad.