In a heavy bottomed pan – add the oil and sauté the onion, garlic and ginger paste till it turns light brown. Add tomato puree along with the green chilli. Cook for 10 mins.

Drain the chickpeas from the can, wash and set it aside.

Add the chickpeas to this along with all the spices and mix well. Let this cook on low flame for 5 mins. Followed by 200 ml water.

Let this simmer under a cover on medium heat for 15 minutes.

Add the consistency of the curry by adding more water if you prefer. Season it with salt and top it with coriander.