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Slice onion thin and set aside.
In a bowl add all dry spices, garlic, ginger, kalwanji, turmeric, paprika, cumin, coriander garam masala and tomato paste. Add just enough water to create a paste.
Put oil and onions in pot and sauté until dark brown almost burnt.
Add spice paste and bhoon until oil separates.
Drain and wash chick peas. Add chickpeas to pot.
Mix on high for 2 minutes until mixed.
Add water and bring to a boil and let boil for a minute.
Reduce heat to medium low and add baking soda.
Be careful to not let it boil over.
Continue on medium low for 2 minutes and then cover and move heat to low and simmer for atleast 45 minutes checking for desired doneness.
Optional if using boiled chickpeas time can be lower and don’t mix too often.