Soak the chickpeas overnight, rinse well, then boil with enough water to cover them by about an inch. Once boiling, skim off any foam, cover, and simmer on low heat until the chickpeas are tender (about 15-20 minutes). Turn off the heat and set aside.

Prepare the spices in one bowl for convenience, including salt. Wash and chop the other ingredients.

Chop the onions, garlic, ginger, and sweet peppers (originally green chilies, but some people can't handle any heat, so I used sweet peppers instead 😠). Sauté the chopped mixture in ghee over low heat for 5 minutes until soft and fragrant.

Add the spices along with a little chickpea cooking water to prevent sticking, and stir for a few minutes.

Add the tomatoes and a bit more chickpea cooking water, and cook for another 5 minutes.