If you are not using pressure cooker chickpeas will take almost one hour when cooked covered with a lid.

Dry Roast whole spices on medium heat for 4-5 minutes till they are fragrant. Let them cool down and grind. Keep the powder aside.

Now take 2 tbsp of oil in thick bottomed pan and add minced ginger to the pan.

Cook it for about minute and then add sliced onion to the pan.

Let the onion become brown, which will take 6-7 minutes on medium heat and add chopped tomatoes.

Cook tomatoes and onion mixture for 2-3 more minutes and add all the spice powders including chana masala powder. cook the masalas for a minute or two and add boiled chickpeas, save the water in which chickpeas were boiled.

Coat chickpeas well with masala and keep mashing some of them along the way ( It helps to thicken the gravy)

Switch off the heat and serve hot with your favorite breads.