Saute Onions and Spices: Heat oil in a pan. Add the thinly sliced onions and cinnamon stick. Cook on medium heat for 3-4 minutes until the onions turn light brown.

Add Dry Spices: To the sautéed onions, add cumin powder, black pepper powder, chaat masala powder, red chili powder, salt, coriander powder, garam masala, turmeric powder, and black salt. Mix well to combine.

Cook Kala Chana: Add the soaked kala chana (black chickpeas) to the pan. Stir to ensure the chickpeas are well coated with the spice mixture.

Add Water and Ginger-Garlic Paste: Pour in 2.5 cups of water and add ginger garlic paste to the mix. Stir well.

Cover and Cook: Cover the pan and let it cook until the chickpeas are done and tender. Check occasionally and stir to ensure it doesn’t stick to the bottom of the pan.

Check Consistency: Once the chickpeas are cooked, check for the consistency of the gravy. If it's too thick, you can add a little more water.

Adjust Seasonings: Taste and adjust the salt and spices as needed.

Serve: Serve the delicious kala chana hot as is, or pair it with your favorite paratha or bread.