Rinse the dried chickpeas under cold water. Place them in a large bowl and cover with at least 6 cups of water. Stir in 1/2 tsp baking soda. Soak for 8–12 hours or overnight until they have expanded and are slightly tender.

Cook chickpeas

Drain and rinse the soaked chickpeas. Place them in a large pot and add 6 cups fresh water and 1 tablespoon kosher salt. Bring to a boil, then reduce heat to maintain a gentle simmer. Skim any foam. Simmer for 45–60 minutes until the chickpeas are tender but not falling apart. (If using a pressure cooker/Instant Pot: cook on high pressure for 12–15 minutes with natural release.) Reserve 1 cup of the cooking liquid, then drain the chickpeas and set aside.

Spice-Tomato Sauce

Prepare aromatics

Preheat a wide, ovenproof sauté pan or heavy skillet over medium heat. Add 3 tablespoons oil. When hot, add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and begins to brown, about 8–10 minutes. Add the minced garlic and grated ginger and cook for 1–2 minutes until fragrant.

Bloom spices

Stir in the ground cumin, ground coriander, turmeric, paprika, and cayenne (if using). Cook the spices with the aromatics for 30–45 seconds to bloom the flavors.

Add tomato components

Add the tomato paste and cook, stirring, for 1 minute to caramelize it slightly. Then stir in the crushed tomatoes and 1 cup reserved cooking liquid (or water). Bring the mixture to a gentle simmer.

Simmer sauce

Reduce heat to low and let the sauce simmer, uncovered, for 8–10 minutes to meld flavors and thicken slightly. Taste and stir in 1 teaspoon salt, 1 teaspoon brown sugar (if using) to balance acidity, and 1 tablespoon lemon juice. Adjust seasoning to taste.

Combine chickpeas and sauce

Add the cooked chickpeas to the simmering sauce, stirring to coat evenly. Simmer together for 5–8 minutes so the chickpeas absorb some sauce flavors. Taste and adjust salt and heat as needed.

Finish & Garnish

Optional oven finish (tray-style)

If you want a slightly drier, roasted-top tray presentation, preheat the oven to 400°F (200°C). Transfer the chickpea-sauce mixture to a shallow baking tray or keep in an ovenproof skillet. Dot with small spoonfuls of yogurt, sprinkle with 1/2 tsp garam masala and 1/4 tsp black pepper, and scatter sliced green chiles if using. Roast for 8–12 minutes until edges bubble and tops begin to brown. Alternatively, broil 2–3 minutes watching carefully so it doesn’t burn.

Stovetop finish

If not using the oven, finish on the stovetop by stirring in half the chopped cilantro and letting the mixture rest off heat for 2–3 minutes.

Garnish and serve

Sprinkle remaining cilantro over the dish. Serve hot from the tray or skillet with lemon wedges on the side and optional extra yogurt. Adjust final seasoning with black pepper and a small pinch of garam masala if desired.