Heat oil in a heavy bottomed deep pan. Add cloves, cinnamon and black cardamoms and fry for a while. Add ginger, garlic and green chilies, sauté for a minute.
Add onions and fry until they turn light brown in colour. Add garam masala powder, boiled chickpeas and add salt. Mix well and cook on low fir for about 10 minutes.
Serve hot garnished with chopped coriander leaves.
