Chickpeas curry

1 can or 1 cup of chickpeas soaked overnight

2 tbsp oil

1 onion chopped 

1 to 2 tomatoes chopped

1 tbsp ginger grated

2 cloves of garlic grated optional

1/2 tsp chillie powder

1/2 tbsp curry powder

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp cumin seeds

1/2 tsp salt

1/4 tsp asafoetida

1/2 tbsp mango powder or lemon juice
1/4 tsp chaat masala

Heat oil, and add onions and the cumin seeds. Then add the ginger and garlic and sauté. Add the tomatoes, all the spices and the chickpeas. Cover and cook on low medium heat until the chickpeas are soft. Add water as needed to make gravy. Sprinkle the chaat masala and serve with rice, flat bread, or batura.