Wash and soak chickpeas in enough water for 4 hours to overnight. Next day drain the water and pressure cook the chickpeas with 6 cups of water, a pinch salt and two tea bags for 6 whistles.
Heat olive oil in a pan and cinnamon, cardamom, cloves, and star anise. Add ginger, garlic, and onions. Saute until golden in color for about 10 to 12 minutes.
Add all the spices and salt, stir and add tomatoes and green chili. Cook until oil comes out from the edges of the pan. Once done transfer the cooked chickpeas into the pan.
Add 2 cups more water if desired and simmer for a few minutes until desired consistency. Stir in chopped coriander leaves.
Serve hot with poori, naan or bhatura.
Notes
Adjust the spices as per your taste. You can always add more or less water as per your desired consistency.