If using dried chickpeas, overnight soaking is required. Then pressure cook for 25-30 minutes, add ½ teaspoon of salt and turmeric to the cooking liquid. You need about 6-8 cups of water. If you do not have a pressure cooker, bring to a boil in a heavy pot, add salt and turmeric, seal pot with aluminium foil and put a heavy lid on. reduce heat to medium and cook for about 50-60 minutes.
If you using canned chickpeas, rinse and set aside. Make korma paste, you can also use good quality store bought paste.
Heat up oil in a pan, add the aromatics (cinnamon, bay leaves, cardamom, cloves and anise). Add chopped onions and stir fry till browned but not burnt. Add green chili chopped or left whole with a slash.
Add korma paste and stir fry till cooked and a bit dry about 5 minutes.
Add all the dry spices ( black pepper, turmeric, chili powder, garam masala, coriander powder, amchur), cook for 30 seconds, careful not to burn spices.
Add chopped tomatoes and cook for a few minutes.
If using dried chick peas, add with the cooking liquid to the sauce. If using precooked chick peas, add chick peas to sauce and some water (about 3-4 cups). Simmer for about 15-20 minutes.
Add coconut milk. Taste and season with salt. Adjust other seasoning as required.
Garnish with fresh coriander leaves and serve with basmati rice or roti.