Soak white chickpeas in water overnight or 8-10 hours and pressure cook them until soft. I sometimes pressure cook them with a teabag to give the dish a rich smoky flavor and deep color. Teabag can be discarded once the chickpeas are cooked. You can also use rinsed and drained canned chickpeas.
Heat ghee in a medium skillet. Add chopped onions and sauté on medium-high heat until it turns golden brown. Add ginger and garlic. Mix well and cook for another minute.
Add tomatoes and cook for 5 minutes stirring few times until the tomatoes are soft and mushy.
Add chana masala spice blend and mix well. Add boiled chickpeas and salt to taste. Add ¼th cup of water(more or less) to bring the curry to your desired consistency. Occasionally I also add cubed boiled potato to this dish. You can add more spice blend if you are looking for spicier chana masala, especially if you decide to add the potato. Simmer for 5 minutes and garnish with cilantro.