PREPARATION

1. In a mixing bowl, add 200 grams chickpeas and  500 milliliters water.
2. Keep aside and soak for 4-5 hours.
3. In a pressure cooker, add soaked chickpeas, 1 tea bag, 1/4 teaspoon salt and 600 milliliters water.
4. Give it a mix and cover it with the lid.
5. Pressure cook it until 4-5 whistles.
6. Release the pressure and remove the lid.
7. Remove the tea bag from the cooked chickpeas.
8. Now, remove the pressure cooker from heat.
9. In a blender jar, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon black pepper, 3 pods green cardamom, 2 pods cloves and 1 cinnamon stick.
10. Blend it to a fine powder.
11. Keep aside.
12. Heat 2 teaspoons oil in a wok, add 100 grams onions and cook until translucent.
13. Now, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili. Mix it well.
14. Add 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, 1 teaspoon blended masala. Mix well.
15. Now, add cooked chickpeas, 180 grams tomatoes, 300 milliliters leftover chickpeas water and give it a stir.
16. Cover it with the lid and cook for 15 - 20 minutes.
17. Remove the lid and give it a mix.
18. Now, add 200 milliliters coconut milk. Mix well.
19. Cover and cook for 7-8 minutes.
20. Remove the lid and add 1 tablespoon coriander.
21. Give it a nice mix.
22. Remove the wok from heat.
23. Garnish it with chopped coriander,
24. Serve hot with rice or chapati.