Drain the soaked chickpeas and boil it with 2 cups of water and the tea bag

Once the water is on a rolling boil, reduce heat and let the chickpeas cook covered for 25-30 minutes or until soft

Strain the tea bag and the water used for boiling and place the cooked chickpeas in a bowl

Heat oil in a wok/pan and add ghee

Add the Bay leaf, onions, slit green chillies and ginger-garlic paste and sauté until onions brown slightly

Add the tomatoes and dry spices, salt, dried pomegranate seeds and mix everything well and cook covered on Low heat until tomatoes soften

Add the chickpeas and a cup of hot water next and mix well

Cook covered until the gravy thickens to the desired consistency

Serve hot garnished with chopped coriander leaves and julienned ginger accompanied with your favourite flat bread or rice

My tip:Adding teabag while cooking the chickpeas is for getting them dark brown in colour. You may choose to avoid it and cook the chickpeas in a pressure cooker too