Soak chickpeas overnight.

Pressure cook chickpeas with water and salt until tender (5 whistles). Let the pressure release naturally.

Heat oil or ghee in a kadhai (wok).

Add chopped onion, green chilies, tomato puree, turmeric powder, coriander powder, garam masala powder, amchur powder, red chili powder, cinnamon, and cardamom to the hot oil.

Sauté until the onions and tomatoes are cooked and the mixture is fragrant.

Add the cooked chickpeas to the kadhai.

Cook for 5 minutes, allowing the flavors to meld.

Garnish with fresh coriander.

Top with thin slices of ginger and lemon.

Serve hot with bhindi raita, besan and mirch ki sabzi, and phulka for lunch.