1. Soak the chickpeas overnight in plenty of cold water, drain and cook in fresh water for 60-75 minutes (20 minutes in a pressure cooker) until tender; reserve some of the cooking liquid.
2. Fry the cumin seeds in the oil for 20 seconds, add the finely chopped onions and fry over medium heat for 10 minutes until dark golden.
3. Add the grated ginger, crushed garlic and chopped green chillies, fry for 1 minute, then stir in the ground coriander and chilli powder for 30 seconds.
4. Add the grated or diced tomatoes and cook until thick and the oil separates from the masala (8-10 minutes).
5. Add the chickpeas and 500 ml of the cooking liquid, season with salt and cook for 15-20 minutes; press a few chickpeas against the side of the pan with the back of a spoon to thicken the sauce. Finally stir in the amchur and garam masala.
6. Sprinkle with fresh coriander and serve with bhatura, naan or rice.
Tip: Amchur (dried green mango powder) gives the dish its typical tang; if you have none, use a little lemon juice instead. With canned chickpeas it's ready in 20 minutes; use water in place of the cooking liquid.
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