Soak chick Peas overnight and cook in sufficient water until cooked well. Drop tea bag in 1/4 cup of hot water, let it seep for 2 minutes. Remove and discard tea bag. Retain the water. Grate medium sized Onion, ginger, slice green chillies length-wise and keep aside.

Heat cloves, cinnamon, cardamom, coriander seeds, cumin seeds, black pepper corns, shajeera and nutmeg in a skillet, on medium heat, while stirring constantly for 5 to 7 minutes. Remove from heat, powder and keep aside.

Heat oil in a kadai and when it is hot add grated Onion, garlic paste, ginger pieces, green chile pepper|chilli and Granulated sugar|Sugar. Fry until the Onion turns pale brown. Now add the boiled chick Peas and powdered spices and fry on medium heat for 5 minutes. Next add 1/2 cup of water, water seeped with tea and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.

Garnish with 1/2 cup of chopped Onion pieces and cilantro|coriander leaves. Serve very hot. Goes well with puri, paratha, naan and any kind of flat bread. In case pomegranate seeds are not available you may use 1 tsp. of dry mango powder called "aamchur".