Prepare the Chickpeas (if using dried):

• Place the dried chickpeas in a large pot and cover them with plenty of water. Add baking soda to the water (this helps soften the chickpeas).
• Bring to a boil, then lower the heat and simmer for about 1-1.5 hours, or until the chickpeas are soft. Alternatively, you can soak them overnight in water and cook them the next day.
• Drain the chickpeas and set aside.

Cook the Onion, Garlic, and Ginger:

• Heat oil or ghee in a large pot over medium heat. Add the chopped onions and cook until they are soft and golden brown, about 6-7 minutes.
• Add the minced garlic, grated ginger, and green chilies (if using). Stir and cook for an additional 1-2 minutes until fragrant.

Prepare the Spices:

• Add the ground cumin, coriander, turmeric, garam masala, chili powder, and cumin seeds (if using) to the onion mixture. Stir the spices well to coat the onions and cook for about 1-2 minutes to release the flavors.

Add the Tomatoes:

• Add the chopped tomatoes (or canned diced tomatoes) to the pot and cook, stirring occasionally, until the tomatoes break down and become soft. This should take about 8-10 minutes.
• You can use a spoon to mash the tomatoes as they cook, creating a thick, rich sauce.

Simmer the Chickpeas:

• Add the cooked chickpeas to the tomato mixture and stir well. If the sauce is too thick, add water to reach the desired consistency (about 1/2 cup).
• Season with salt to taste, then bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together and the chickpeas to absorb the spices.

Garnish and Serve:

• Once the chickpeas are cooked through and the sauce has thickened to your liking, garnish the Channa Masala with fresh cilantro leaves.
• Serve hot with steamed basmati rice, naan, or roti.