This is something all Indian mothers would love to have. To make this dish, first boil the 1 cup overnight soaked chickpeas in a pressure cooker for 5-7 whistles. Next, add some 4-5 green chillies along with 4-5 garlic cloves and 1-2 inch ginger piece in a grinder. Grind all the ingredients until a paste is formed, and once done, scrape down the sides. Next, add a red onion (chopped) in it. Start the grinder for a few seconds until the onion has the texture of being finely chopped. Now, put a kadhai or a large saucepan over medium flame and heat 5-6 tbsp sunflower oil in it. Once the oil is hot enough, add the onion mixture and cook for 3-5 minutes, stirring in between. When the onion is cooked, add 1 tsp coriander powder, 1 tsp cumin powder and 1/2 tsp turmeric in it, stir well and cook for another 2 minutes. Meanwhile, make a puree of 2-3 tomatoes in the same grinder (make sure you had washed them with water) and add it to the pan. Finally, add some salt to taste and let the puree cook for 3-5 minutes while stirring occasionally. Now, add the boiled chickpeas to the puree and stir well. To finish the dish, add a sprinkle of garam masala on the top and cook on slow flame for another 5 minutes with a lid. Once done, turn off the flame and garnish with chopped coriander, serve with Jeera Rice and enjoy.