Pressure cook the chickpeas along with 3 cups of water. The chickpeas should be soft and not be overcooked and mushy. Alternatively, you can use 2 tins of pre-cooked chickpeas.
Drain the water but keep it aside for later use.
Heat oil in a heavy bottomed pot and add the chopped onions. Saute until transparent.
Add Mama Nagi’s Chilli Paste, salt, garam masala and turmeric and cook for a few minutes.
Add the tinned chopped tomatoes and cook until oil separates, approximately 10-15 minutes.
Add the boiled chickpeas and cook on simmer for 4 minutes.
Add the leftover water and, if necessary, add another cup of water and cook for approximately 18-20 minutes or till you achieve a slightly thick gravy.
Adjust the salt and turn off heat. Garnish with fresh coriander leaves
Serve hot as a snack garnished with chopped onions or with rice, pita bread or rotis.