Roast cloves, cinnamon, black pepper, jeera, coriander seeds, and pomegranate seeds in a pan to create the dry masala powder.

Soak chickpeas overnight in a large bowl of water.

The next morning, add the soaked chickpeas (with the soaking water), tea powder/bags, salt, cloves, and black cardamom to a pressure cooker.

Boil until the chickpeas are soft (approximately 15 whistles in an Indian pressure cooker or 35 minutes after one whistle in a US pressure cooker).

Discard the tea leaves/bags and reserve about 1 cup of the chickpea stock.

In a large pan, combine the boiled chickpeas with the dry masala powder and the other masala ingredients (green chili, tomatoes, ginger, coriander, mango powder, garam masala, red chile, dried coriander), except for the onions, bay leaves, and cumin seeds.

Mix well.

In a separate pan, heat oil and add cumin seeds, bay leaves, and onions.

Fry until the onions are golden brown.

Add the chickpea mixture and the reserved chickpea stock to the pan.

Cook for 10 minutes, mashing some of the chickpeas with a masher to help the masala blend well.