Soak the chickpeas overnight and cook them with water and salt. You can also use canned chickpea if you want.
In a small bowl mix all the ground spices with a little water and set them aside.
Put a pan with oil on medium-high heat. When it is hot, add cumin seeds. When they start to sizzle add chopped onions.
Fry until golden and add ginger-garlic paste. Fry for a few seconds and the ground spice mix which we have prepared before. Fry until oil separates.
Add the cooked chickpeas and chopped tomatoes. Sauté everything for a few minutes. Then add boiled potatoes and keep stirring. Add a little water (about half a cup) and salt. Cover the pan with a lid and cook for five-six minutes until the water is absorbed.
Turn off the fire and uncover the pan. Sprinkle with fresh coriander and cover again. Let it rest for a few minutes with the lid on before serving.
Squeeze fresh lime juice on top just before serving.
Serve with Luchi, Chapati or bread.
