My friend Virag and his wife Kruti are strict Jains. Even though they do not use onions, ginger and garlic in their cooking, the food they cook is always amazingly tasty. 
This is a dish I ate at their place and liked it a lot especially because it was very different from the normal Chole. 
I tried this dish recently and it turned out good...Have to admit that I couldnt stop myself from using onions as I wasnt sure I could make it as tasty as Kruti's recipe. So here is the recipe...

Method

1. Soak 1 1/2 cups chickpeas overnight. Pressure cook the chickpeas the next day - this generally takes 5-6 whistles.
2. Finely chop 3 onions. Take a pan, heat 1 tbsp oil and fry the onions. Add a little salt while frying. When the onions are brown in color,  turn off the heat. Let the onions cool down and then blend them into a blender to a fine paste. Keep this aside. You can avoid onions if you want to make it the Jain way.

3. Par boil 4 tomatoes and blend them in a grinder to a fine paste

4. Take 2-3 tsp oil, 1 tsp ghee  in a pan. When the oil is hot add 2 tsp cumin seeds. As the cumin seeds splutter add 1 big bay leaf and saute. Add the onion paste and fry, add 2 tsp ginger garlic paste and fry it till the raw smell is gone.
5. Add 2 tsp red chilli powder, 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, 1 to 2 tsp garam masala powder (acco to taste) and saute it till it mixes well with the onion paste.
6. Now add the tomato paste and  1-2 tsp tomato puree (store bought) and saute.
7. Add 1 handful each  of coriander leaves and mint leaves ground into a fine paste to the tomatoes for added taste. Saute this for 5 mins. You can add more mint if you would like a distinct mint flavor
8. Add boiled chole chana to the paste. Mix as much water as you need and let this cook on a slow flame for 15 mins.
8. Garnish with coriander leaves and Serve with pooris/rotis