Heat ¼ cup oil in a wok, add in 2 chopped onion, 2 tomatoes, ¼ bunch of coriander leaves, 1 tbsp ginger garlic paste, 1 tsp onion seeds, 1 tbsp turmeric, 1 tsp chili powder, 1 tbsp crushed red pepper, 1 tbsp crushed cumin seeds and salt to taste. Fry very well.
Then add 2 cup boiled chickpeas and 2 cups of water. Cover and cook on low flame for 10 – 15 minutes.
Dish it out and serve hot.