Soak chickpeas overnight in twice its volume of water. Drain and place in a medium saucepan. Pour water to cover it 7-8 cm. Was added, and 1/2 tsp salt. Boiled chickpeas on high heat for ten minutes, remove the foam, then capped the pot and reduce fire. Cook on medium heat until soft completely. From time to time check that the pot has enough water so that the chickpeas do not burn. When you get ready drained. In another saucepan becomes heated fat on medium heat. Insert the garam masala and stir quickly. Then immediately added squeezed chickpeas. Fry 8-10 minutes, stirring continuously. When the grains are covered with brown spots, remove the pan from the heat and add the yogurt. Season with the remaining salt (1 tsp) and pepper. Serve hot.