Soak chickpeas in water overnight. Boil and keep aside.
Heat oil in a pan. Add grated onions and saute till golden brown. Add ginger garlic paste and saute for another minute.
Add tomato puree, Rainbow Chhole Masala and saute till the oil separates from the masala
Add boiled chickpeas, salt and chilli powder to taste, then simmer for some time. Garnish with chopped coriander and serve hot with bhatura or paratha.