Boil pre-soaked chickpeas in enough water in a pressure cooker till soft.
Heat oil in a deep pan and saute cumin seeds till they begin to sizzle. Add in onions, green chillies and ginger-garlic paste, and fry till lightly browned. Stir in salt and spices, and fry for a few seconds.
Add in the chopped tomatoes and tomato paste, and cook for a few minutes to combine well. Add chickpeas and about a cup of water, and let cook on low heat for 8-10 minutes.