Put the chick-peas in a saucepan and cover with about 1 1/2litres (2 1/2 pints) 6 cups of water and the salt. Bring to the boil. Reduce the heat to low, half-cover the pan and simmer for 1 hour.

Melt the ghee or clarified butter in a saucepan. Add the cumin seeds and cook for 1 minute. Add the onion and ginger and fry until the onion is golden brown.

Combine the turmeric, ground cumin, coriander, garam masala, and chilli powder with 2 tablespoons of water to make a smooth paste. Add the paste to the onion mixture in the pan and fry for 3 minutes, stirring constantly. Add the chick-peas and cooking liquid and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes, or until the chick-peas are tender but still firm. Adjust the seasoning if necessary.

Transfer the mixture to a warmed serving dish and sprinkle over the coriander leaves before serving.