Boil/cook the chickpeas with tea bag and enough water for 25-30 minutes until tender(tea bag is for the traditional dark brown colour. You may choose to avoid it)

Discard the tea bag and collect water in another vessel

Make a paste of onion, dry pomegranate and tomato with very little water if needed

Set a sauce pan on Low heat and add the blended paste in it. Sauté till the raw smell disappears

Then add the green chillies and Bay leaf and the dry spices. Mix well

Add the cooked chickpeas, salt and cook covered on Low heat until the flavours combine after adding the water retained after boiling chickpeas

Adjust the consistency of the curry according to your choice and take of heat

Season with lemon juice(optional)

Garnish with julienned ginger and chopped coriander leaves

Serve hot with Indian flat breads, pooris etc