Directions

1. Soak the chickpeas for 5 hours or overnight as per convenience. Boil them till they are soft when pressed under a spoon.
2. Spray Olive oil in a shallow cooking pan and heat it. Add cumin seeds and a pinch of turmeric powder to it.
3. Add onion slices to the cooking pan, as soon as cumin seeds begin to crackle. Keep moving and miing the content of the pan. You can also add green chillies here if you want to.
4. When onion slices start changing the colour to light pink, add boiled chickpeas, pinch of garam masala and salt to taste. keep moving the contents of the pan with a ladle. It is good, not to let the onion turn golden before adding chickpeas.
5. Once the contents in the pan seem to be drying up, reduce the flame to  minimum. Add tomato cubes now and mix the content again for 30-35 seconds. Switch off the flame and cover the pan to retain the heat and steam. This will allow the tomatoes to soften suitably. You may squeeze lemon at this stage or keep it for later.