Wash and soak chickpeas overnight.
Next day, pressure cook chickpeas with 2 cups of water, salt, a pinch of turmeric for 4-5 whistles. Keep aside to cool.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green colour. Squeeze out excess water and grind it into a smooth puree.

Heat oil in a pan on low flame and add cumin. Allow it to crackle.
Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame.
Add coriander powder, red chilli powder, chanamasala, tomato puree and cook until masala leaves oil.
Add boiled chickpea and let it cook with prepared masala for 4 minutes on medium-low flame.

Now add puree spinach, lemon juice, and salt into the cooked masala. Mix well.
Now add 1/2 cup water and cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes.
Switch off the flame and add ghee. Stir it once.
Garnish with pomegranate and serve hot with plain rice or paratha or chapati.