soak chickpeas overnight in water

Pressure cook the chickpeas until soft for a couple of whistles

Heat oil in a saucepan, add ginger and bay leaf or curry leaves and saute for few seconds. Then add tomato puree, turmeric powder, cumin powder, coriander powder, red chilly powder, garam masala n pepper and saute till tomatoes are cooked and soft.

To this add cooked chickpeas, salt and water (or coconut milk) and stir. Simmer for 20-25 minutes, stirring occassionally. Dont let it dry up, let there be some gravvy..

Turn off heat and transfer to a serving plate. Add lemon juice and chillies/ jalapenos.

you can also garnish with chopped corriander leaves before serving.