Spicy black chickpeas

2 cups boiled black chickpeas
1 medium sized potato, peeled and cubed
1 onion thinly sliced
1 tomato finely chopped
1/3 cup fat free yogurt
1 tbsp olive oil
1 tsp heaped ginger garlic paste
salt to taste

Spices to roast:
1 level tsp each cumin seeds, mustard seeds, fenugreek seeds
2 bay leaves
4-5 peppercorns
1/2 level tsp each coriander seeds, nigella seeds and fennel seeds
5-6 curry leaves

Other spices:
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp crushed red chillies

Heat oil in a non stick pan. Add the onion and saute till translucent. Add in the spices to roast and saute till they become fragrant. Add the ginger garlic paste, fry. Add tomatoes, cover and simmer till the tomatoes become soft. Turn the heat high, add yogurt, other spices, salt and mix well. Now add the chickpeas and potatoes, mix, cover and cook for a few minutes. Dish out, serve with chopped cilantro and sliced onions