Soak the chickpeas overnight or for at least 5 hours. Drain the water and wash thoroughly and place them in a pressure cooker and add enough water to cook the chickpeas.
Add salt to the Chickpeas pressure cook them till soft. Do not drain the cooking liquor.
In a deep bottomed pan, take oil and heat it. Once the oil is hot, add the finely chopped onions and fry till golden brown.
Add ginger-garlic paste and cook while stirring till the raw flavour is gone.
Once the ginger garlic paste is cooked, add finely chopped tomatoes. Add salt (keep in mind that we already added salt to cook chole) and cook with the lid closed till the tomatoes ooze out the oil.
Add the chole masala powder to this and mix well. Add the pressure cooked chickpeas along with the stock and cook with the lid closed.
Cook for 10 mins till the chole absorbs the flavour of the gravy. Add slit green chillies and mix well. Garnish with coriander and turn off the flame.