Soak 500gms chickpeas overnight. Rinse the water and boil the chickpeas in a cooker for a whistle and then on low flame for around 20 mins. Make a paste of 4 tomatoes and some ginger in the mixer.
Separately, take a pan and put some ghee, cumin seeds, and asafoetida. Fry till the cumin seeds turn light brown. Now add the tomato-ginger paste and sauté. To this, add 2 tbsp Chounk Chana Masala and salt to taste. Cook it for a minute and add boiled chick peas and some water and cook for 5 mins. Serve hot and garnish with fresh coriander leaves.
Serves 4-5 people.