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Soak the chickpeas in 1.5 liters of water along with a tablespoon of salt.
Pressure cook the soaked chickpeas with 2 cups of hot water, ½ teaspoon turmeric powder and ½ teaspoon salt for 15 minutes.
Drain the cooked chickpeas, reserving the liquid.
Make a spice paste by mixing curry powder, ground coriander and red chili powder/paprika with 4 tablespoons of water.
Heat oil in a pot and add nigella seeds/cumin seeds. Allow them to splutter.
Add chopped onions and fry until golden brown.
Add grated ginger and garlic, fry for a minute.
Add the spice paste and fry for a few seconds.
Add chopped tomatoes, salt, and cook until the tomatoes turn into a pulp.
Add garam masala, the cooked chickpeas, salt, and sugar (optional).
Stir everything and add some of the reserved chickpea liquid.
Pour in the coconut milk and add whole green chilies (optional).
Simmer for 8 minutes, then garnish with coriander leaves.