Next day, either boil on the stovetop or pressure cook the chickpeas. Boiling takes about 40 minutes and pressure cooking should be around 20 minutes. If you are pressure cooking, please make sure that the water covers the chickpeas fully before starting.

If you’re using canned chickpeas then drain and rinse.

Chop the onion reasonably fine, grate or mince the garlic and ginger and keep them ready.

Next, heat oil in a wide, deep pan and add the onions. Saute on medium or medium high depending on your pan till the onions sweat and turn slightly brown.

Add salt, and the garlic and saute for another couple of minutes. Reduce heat so the garlic doesn’t burn.

Add the ginger, saute a minute.

Add the pomegranate molasses and stir to mix. Cook for a few seconds.

Now add the tomatoes. Cook for 2-3 minutes, stirring periodically so the tomatoes turn pulpy if using fresh or the canned diced tomatoes don’t smell raw anymore and you see a nice sauce forming.

Add the garam masala.

Add 2 cups water, stir, bring to a boil and then cover and cook for 3-5 minutes. Feel free to open the lid once in a while and stir and check that the sauce is not too thick. If needed add a little bit of water. Or if you feel the sauce is too thin, you can uncover and evaporate a little bit of the water.

Next, add the turmeric, chili powder, coriander powder, cumin powder, and mix well. Saute for 2 minutes on medium high. Add splashes of water (the pan will sizzle) and quickly stir and cook. This helps the spices incorporate well.

Now add the cooked chickpeas, along with the water it was cooked in. Mix everything well. Now, if you’re using canned chickpeas, this is the step you would add them after draining them well and rinsing them.

Garnish with cilantro and some finely chopped onions if you’d like. You can also add a squeeze of lemon or lime if you so desire. Enjoy with naan, pita bread or rice.