Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of water

Drain the water in which you had soaked the chickpeas.

In a pressure cooker add the soaked and drained chickpeas, around 5 cups water

,add bay leaves, cinnamon stick and some salt. 

Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.

Remove the cooker from heat and allow it to cool down.

In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.

Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.

Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around.

The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.

Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. 

Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.

Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.

After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.

To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.