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Chot Poti (Spicy chickpeas)  Simple version

tins of chickpeas (or equivalent soaked and boiled until tender)

tin of chopped tomatoes or tomatoes

large onion

or 3 big garlic cloves

green chillies

of ginger

cloves

of garam masala

 Drain both tins of chickpeas, but hang on to the liquid. Mash one tin's worth of chickpeas with a potato masher    (or food processor but it's not really worth getting it dirty)

Sautee the onion and garlic in 6tbs of oil or ghee over a medium heat  until transparent. 

Add chillies, ginger and cloves, stir for a couple of minutes. Add both the whole and mashed chickpeas and the tomatoes. 

Season. Simmer for about twenty minutes, adding some of the chickpea water if it gets too thick. 