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Heat the oil in a saucepan on a medium heat. Add asafoetida and onions fry for 8-10 minutes stirring well. As they soften and change colour add the cardamom
Add garlic and most of the ginger fry for 20 seconds. Add the crushed cumin seeds, coriander powder and chilli powder fry for a minute and add the tomato
Stir well soften the tomatoes for 4-5 minutes. Now add the chickpeas mix well with spices for 5 minutes
Add the water or stock, season to taste and simmer over a low heat with a lid on for 20-25 minutes. Stir halfway through the cooking and mash some of the chickpeas with the back of the spoon
Turn the heat off add the remaining ginger slivers, mango powder and fresh coriander. Serve with naan or pulao