Soak the chickpeas in 2 cups of water overnight or atleast for 4-6 hours

Post soaking, pressure cook until soft (but not broken)along with the tea bag,after discarding some water

Once steam had subsided, take off the chickpea from the cooker and discard the water and tea bag

Purée the tomato and onions using some water

Heat oil in a wok

Add the tempering ingredients one by one

Add the ginger garlic paste and sauté for a few seconds

Add the onion-tomato purée now

Mix and add the dry spices except garam/chole masala powder

Mix well and cook covered until oil separates

Once done, add the cooked chickpeas and salt

Mix well and sauté for 5 minutes on medium heat

Now add warm water and bring to a boil

Once boiling, reduce heat and cook covered until desired consistency is reached

Once done, finish off with chole/ garam masala powder and coriander leaves

Mix well and take off heat

Tip:the tea bag is to provide the chole the dark brown colour and can be avoided if not available

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