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Cook the chickpeas in large pot of boiling water for 45 minutes or until soft. Drain, reserving 50ml of the cooking water.
Place 1 cup chickpeas (leave the rest whole) and the reserved water in a food processor and blend to form a puree. Set aside.
Heat the oil in a frying pan over medium heat. Add the onion and cook for 4 minutes or until softened.
Add the ginger garlic paste and green chilli and cook for 30 seconds or until coloured.
Add the tomato and cook for 4 minutes or until softened.
Mix the ground spices together in a small bowl and add to the onion and tomato mixture. Stir to combine and cook for 2 minutes or until fragrant.
Add the whole chickpeas, chickpea puree and salt, stir to combine and cook for 2–3 minutes.
Add the yoghurt and simmer gently for a further 5 minutes.
Remove from heat and stir through the coriander leaves and lemon juice.
Scatter with the fried shallots and serve.