Soak chickpeas for 8-10 hours, To start cooking First of all drain the soaked chickpeas (8-10 hours) and rinse well. Drain again and transfer to a deep pan. Add some water, black tea bags and cardamoms.
Place over medium flame and simmer for 30 to 40 minutes until the chickpeas are soft enough. Drain the chickpeas again, reserving about 3 cups of water. Discard the tea bags and cardamoms.
Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender. Grind all these ingredients together. Add about 1 to 1 ½ cups of water and blend into a smooth paste.
Next heat a pan over medium flame. Add the chickpeas and the ground paste. Mix well and keep aside. Heat ghee/oil in a small frying pan. Saute the onions and bay leaves until onions turn golden brown. Add tomatoes and saute well. Add this to the chickpeas along with the reserved water. Remove and serve hot with rice, roti or naan. Bring to a boil and cook till the gravy has very little water. Garnish with some chopped onions and coriander leaves.