You may use canned chickpeas to make this Punjabi chole recipe.
If you forget to soak the chickpeas, don't worry, there is an quick method of soaking Heat water in a saucepan, add chickpeas and ½ tsp of soda bicarbonate. Boil it rapidly for 5 minutes. Switch off the flame and let it rest for next 1 to 1½ hours with the lid covered tightly. This allows chickpeas to double in size and chana are ready to use.
I like combination of whole spices and powdered spices in my chole curry but if you don't like whole spices in your curry, you may dry roast the whole spices and grind into fine powder and then use in curry. This method also gives a nice spicy flavour to the Punjabi chole curry.
If you want to thicken gravy of the curry, you may mash some chickpeas.