Due to the acidic ingredients in the sauce/gravy, chickpeas won’t cook further after adding it to the masala. So make sure your canned chickpeas are soft and tender enough yet hold shape. Test by squeezing a chickpea in between your thumb and index finger, it should mash easily. Drain the liquid and rinse them well. If they are still hard, add them to a pot and cook them with 1 cup water until tender. This is an essential step for soft chana.