Drain the chickpeas(chana), which was soaked overnight. Now take a deep pan and put chana into that, add tea leaves and sufficient water, so that the chana is completely dipped into it.

Cook on a medium level for about 25 minutes or till the chickpeas are soft and dark in color. Drain and keep aside.

Take a fry pan, add some oil into it. add bay leaves and fry them. Now add green chillies onion and ginger garlic paste. Fry properly unless the onion becomes reddish brown.

Add the corriander, cumin and red chilli powders.

Add finely chopped tomatoes and mix well. Cook on medium level for about 10 minutes or till oil leaves the sides of the pan.

Add the cooked chana, pomegranate and seed powder. Add salt to taste.
Cook for around 15 mintues untill the chana is mixed with the gravy properly.
Add garam masala and mix well.

Garnish with finely chopped coriander leaves.

TIPS:

It will be easier to cook chana in pressure cooker for 4 whistles.
Traditionally, the pomegranate seed powder is a must for this recipe (to give a piquant sour taste) . However if not available, any souring agent like tamarind pulp or lemon juice could be used.
Serve hot with: Pooris / Bhaturas (deep fried unleavened bread) or Roti.