Soak the black chickpeas overnight. Then wash them very well and cook with abundant water and salt.
Cook them for 45 minutes or until they are soft. Remove from the heat and strain.
Put a pan with oil on medium-high heat. When the oil is hot, add the whole spices: bay leaf, cardamom, cinnamon and dried red chillies.
Wait a few seconds and add the onion. Fry until golden brown. Add ginger-garlic paste and fry for a few seconds.
Add the ground spices: turmeric, cumin, coriander, and red chilli powder. Add a little water so that the spices do not burn.
Sauté everything until the oil separates from the spices. Add tomatoes, potatoes, and salt. Fry for a few seconds and add the cooked chickpeas.
Mix everything and continue frying for a few minutes. Add a glass of water, mix, and adjust the salt. Cover the pan and let it cook on medium-low heat for 10-15 minutes or until everything is well cooked and integrated.
Sprinkle with freshly chopped coriander leaves and green chillies.
Serve with Chapati or any type of bread you like.