Soak the chickpeas in cold water overnight. Drain, rinse and set aside.
Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the onion and stir-fry for 6-7 minutes, or until the onion begins to brown.
Add the garlic, ginger and spices stir, then add the chickpeas, tomato sauce and water.
Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
Naturally release pressure.
Add the bell pepper, cream and fenugreek leaves to the pot and mix well.
Garnish with cilantro and serve.