Soak chickpeas overnight then rinse and cook in water till tender.
Drain and keep the cooking liquid.
Heat oil in frying pan and cook onion until golden.
Add cinnamon and cloves and cook for a few seconds.
Add garlic, ginger, chili pepper, and coriander and cook 5 minutes stirring.
Add tomatoes with juice and cook till all liquid is absorbed.
Add the chickpeas to pan, mix, and cook for 5 minutes.
Pour in the cooking liquid from the chickpeas and simmer for 25 minutes or until all the liquid is gone.
Sprinkle with garam massala and cilantro.
Can be served hot or cold.
Time to make does not include soaking the chickpeas overnight.
