Wash and soak chickpeas overnight. Drain the chickpeas and pressure cook them with enough water, until they turn tender.
Drain the chickpeas and put two-thirds in a food processor or blender with a little water and process until smooth. (Add more water if necessary to give a thinner consistency).
In a heavy bottom cooking vessel, add oil, to this add onions, garlic and cook till onions are soft. Add sliced tomatoes and salt. Cook till tomatoes are soft.
Now add chickpea puree and cook on a low flame by adding pepper and remaining chickpeas. Cook for another 3-4 minutes by covering with a lid.
Taste and adjust the seasoning if necessary. Garnish with fresh chopped coriander and serve hot with lemon wedges and toasted bread.