Drain the chickpeas cook in a saucepan with 650mls water for 25 minutes with the lid on

Turn the heat off reserve 500mls of the cooking liquid and keep the chickpeas aside

In a mixer grinder add the garlic, ginger and splash of water blend to a paste set aside

In the same grinder add the onions and blend to a paste. Set aside

In a large sauce pan heat the oil a medium flame. Add black cardamom and cinnamon. Sizzle and add the onions paste frying for 3 minutes

Add the garlic and ginger paste and fry. Add the chilli powder, turmeric, black pepper, cumin and coriander powder

Stir for 2 minutes add salt, sugar and the cooked chickpeas. Stir well

Lower the heat add yoghurt and stir well. Add the reserved stock and bring to a boil. Turn the heat to a simmer and cook for 12 minutes with the lid on

Add garam masala, mango powder and kasoori methi. Stir and simmer for 7-8 minutes

Crush some of the chickpeas with the back of the spoon. Garnish with chillies and coriander. Serve with naan.