Soak the chickpeas in water overnight or gently boil with massala for about 3 hours.

Mix the massala with 1/2 cup of water.

Heat the canola oil in a large skillet.

Add the garlic, onion, and massala mixture to the skillet and saute for 2-3 minutes.

Drain the chickpeas and add them to the skillet. Stir well.

Add 1 1/2 cups water, habanero pepper, and cumin to the skillet.

Cover and simmer, stirring occasionally, until the chickpeas are very soft, about 1 hour. Add remaining 1/2 cup water if needed.

Season with salt and pepper to taste.

To assemble, spread the chickpea mixture over one piece of bara bread.

Add hot sauce and kucheela to taste.

Place another piece of bara bread over it to make a sandwich.