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Heat 150 ml of olive oil in a pan. Add 2 chopped onions and sauté until they turn golden brown, which takes approximately 5-7 minutes.
Add 2 chopped tomatoes to the pan and cook for about 3-4 minutes, stirring occasionally, until they soften.
Add 3 tsp of turmeric powder, 1 tsp of chili powder, 2 tsp of salt, 3 tsp of garlic paste, and 1 chopped green chili. Mix well and cook for 2-3 minutes until the spices are fragrant.
Pour in 100 ml of water and continue to cook the mixture for about 5 minutes, stirring occasionally, until the oil starts to separate from the masala.
Add 500g of boiled chickpeas (chana) to the pan. Pour in 500 ml of water and bring the mixture to a boil. Reduce heat and simmer for 10-12 minutes, allowing the chickpeas to absorb the flavors and the gravy to thicken slightly.
Sprinkle 2 tsp of ground cumin (jeera) over the chickpeas and mix gently. Cook for another 1-2 minutes.
Garnish with fresh coriander leaves and serve hot.
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