First wash black chickpeas, soak overnight or for 8 hrs

Take pressure cooker and add black chickpeas, water, salt to taste, cook till 7 -8 whistles, remove from flame.

Separate juice from black chickpeas, take a wok, add butter (oil 1tbsp). Tip: adding oil in butter will not stick to the pan.

Add cumin seeds, when it's change colour, add chopped onion saute it.

Add finely chopped ginger, saute it, add finely chopped garlic, chopped tomato saute it, add 1/2 finely chopped green chillies and keep1/2 green chillies for garnish

Remove 1tbsp of above tempering / tadka separate for final garnish, add black chickpeas juice in remaining tempering / tadka let it boil for 5 mins

Add spices: add chicken cube/ vegetable cube mix, kashmiri red chilies powder, black pepper powder, mix check your salt (don't add too much salt, because chicken and vegetable cubes have salt too.

Tip: if you like you can add chop leeks and carrots, black chickpeas puree 2tbsp add them in step 5 saute them, don't add too much black chickpeas puree, it will turn to be thick soup.

Serve hot, garnish with remaining tempering/tadka, finely chopped green chillies, finely chopped spring onion, finely chopped coriander leaves