Soak the chickpeas overnight, then drain excess water.
Melt butter in a skillet over medium-high heat.
Sauté the cumin seeds, onion, garlic, and jalapeño in the butter. Cook until onions are caramelized.
Blend the 3 tomatoes in a blender. Add tomato purée to the onions and garlic sauté.
Add chickpeas with 2 cups of water, salt, garam masala, and the tomato garlic sauce in a crock pot.
Cook on low for about 8 hours. If the beans have not popped open and the sauce is not coming together you can move them to the stovetop and cook them at a soft bubbly boil until the sauce comes together. If lacking in flavor, add more salt and Indian spice.
Serve chickpeas over rice and/or with Naan bread.
Notes
If you are short on time, canned chickpeas can also be used. Skip step one of instructions. Drain the chickpeas and use in place of the dry beans in the crock pot.