Soak the chick peas overnight or 8 hours.
Drain the water and pour fresh water.
Add the bayleaf, cloves, black cardamom, cinnamon,peppercorns and salt and cook till done. Make sure that the chickpeas are cooked but firm. We do NOT want it to be mushy.
Discard the whole spices once the chick peas is cooked.
Drain and keep the liquid aside for further use.
Dry roast the ingredients of spice powder till brown in colour. The air will be filled with the aroma of the spices. Switch off heat and cool.
Grind to a fine powder and keep aside.
Heat 3 tablespoons of oil to a smoking point.
Immediately pour over the cooked chickpeas.
Tip in the powdered spice and mix well. Keep aside.
Heat 1- 2 tablespoons of oil and fry the ginger and green chillies for a minute.
Remove them and keep aside.
In the same oil, tip in the chickpeas and cook on high heat for 2 minutes. Make sure that the spice powder doesn't get burnt.
Pour the liquid (in which the chickpeas was cooked). Cover and cook for 10 minutes.
Once you achieve the consistency to your liking, switch off heat.
Garnish with the fried ginger, green chillies and sliced onion.
Serve hot with Kulchas or any Indian bread of your choice.