Rinse chick peas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat. Add cinnamon sticks, cardamom pods, black peppercorns, cloves and star anise. Fry for one minute taking care not to burn.
Add ground tomatoes. stir and cook for one minute. Stir in Arvinda’s Madras Masala to make a paste and fry for a couple of minutes. Stir in chick peas and add water to make a thick sauce. Add sugar and salt to taste. Simmer for 5 minutes.
Serve in a serving dish and garnish with cilantro and Arvinda’s Garam Masala. Serve with basmati rice or flatbread and salad to make a healthy, well-balanced meal.