Slice 1 wedge out of the Lemon (1)
Soak Canned Chickpeas (300 gram) in 1 liter of water and Tea Bags (1) overnight. Drain chickpeas. Add Water (8 cup) in a pressure cooker along with the drained chickpeas, Salt (to taste) and tea bag. Pressure cook for 15 to 20 minutes or until the chickpeas are totally soft and cooked. Drain the cooked chickpeas and reserve the cooking liquid. Remove the tea bag.
Combine Garam Masala (2 teaspoon), Ground Coriander (3 teaspoon), Roasted Cumin Powder (1 teaspoon), Chili Powder (1 1/2 teaspoon), Ground Turmeric (1/4 teaspoon)
Take a frying pan and add Cumin Seeds (1 teaspoon) and Pomegranate (1 teaspoon). Roast until dark brown in color and grind it into fine powder along with Garam Masala powder. Set aside.
Heat Vegetable Oil (3 tablespoon) in a pan. Add Onion (1), Green Chili Pepper (6), and Ginger Garlic Paste (2 tablespoon). Stir fry it.
Add the mixed spice powder and mix well.
Then add Tomato (2) and stir fry it for 2 minutes.
Add the cooking liquid that was kept aside according to the amount of gravy you wish to have and cook for 2 to 3 minutes
Add the cooked chickpeas and cook on high heat for 3 to 4 minutes. Stir occasionally.
Sprinkle with Garam Masala mixture and add Salt (to taste). Mix well.
For thickening the gravy, take half of the chickpeas to a bowl, mash with a potato masher (or with the back or a spoon)
Pour the mashed chickpeas back into the pan and mix well.
Garnish with Fresh Cilantro (1 sprig), Green Chili Pepper (1), lemon wedge , Fresh Ginger (1/2 inch). Serve and enjoy!