Soak the black chickpeas overnight and cook until soft(not mushy). In a saucepan, add 1/2 tsp of oil and saute onions along with cumin, tomatoes and ginger garlic paste.
Next add all the spice powders and salt and cook until tomatoes get soft.
Add the cooked chickpeas along with the water it was boiled in,
bring it to a boil and then simmer for another 5-7 min with a closed lid for the gravy to come together.
Make a coconut paste by grinding the grated coconut with 2-3 tbsp of water. Add it to the gravy which should thicken it up. Cook for another 5 min. Garnish and serve.