Lahori Chanay - Spiced Chickpea Curry

If using dried chickpeas, soak them overnight. Drain and boil them in a pot of water until tender and cooked through. Reserve about 31/2 cups of the cooking water for later use. (If using canned chickpeas, drain and rinse them.)
Dry roast the whole spices (cumin seeds, coriander seeds, cloves, cardamom, black peppercorns, cinnamon sticks) for about 1 minute until fragrant. Grind them into a fine powder. You will need 1 tablespoon for the recipe; store any extra in an airtight jar for up to 4 weeks.
In a pot heat oil and add garlic ginger paste. Fry on low heat for 2 minutes until fragrant.
Add red chili powder, turmeric, and 1 tablespoon of the prepared spice mix. Fry for a few minutes, stirring constantly, until the oil begins to separate from the spices. Add a splash of water if the spices start to stick to the pan.
Wash and rinse red lentils and add them in. Fry for 2-3 minute and add half cup of water. Cover and cook for 15 minutes on low flame.
Add chickpeas along with around 3 cups of water saved from boiled chickpeas. The water should be enough to cover the chickpeas. If you are using canned chickpeas you can use normal water.
Add salt and baking soda. Bring it to boil and then cover and allow it to cook for 30 minutes.
Using potato masher, mash chickpeas slightly. Mash around 40% of chickpeas. The curry will start to thicken up. Once the curry is bubbling it ready.
Garnish with fresh coriander/cilantro and green chilli. Serve with Naan or poori