Wash soak chickpeas for overnight
Heat up water in presser cooker add soaked chikpeas salt turmericpowder cloves bayleaf add amla powder or tea bags close lid make 3-4 whistles cook until chikpeas completely cooked

After releasing open lid transfer chikpeas into bowl don't throw out water which we use for boilling.

For gravy or masala -
Take a grinding jar add chopped onions tomatoes make smooth paste keep aside

Your chikpeas are ready to serve.
Serve hot with roti, rice, bature etc.