Soak chickpeas over night.
Drain water and boil with 6 cups of water, chopped onion and ginger garlic paste.
Cook till tender and 2 cups remains.
Now in this this put coriander powder, salt, channa masala powder, cumin, all spice powder, chilli powder and tamarind plup.
Mash chickpeas slightly cook 10 minutes more.
Garnish with ginger, tomato, green chillies and coriander leaves.
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