At first, drain the soaked chickpeas for 8-10 hours. Then, drain again and Put it to a deep pan. Now, add some water, black tea bags and cardamoms.
Simmer it for 30-40 mins. on a medium flame until chickpeas get soft.
Drain the chickpeas again, reserving about 2 to 3 cups of water. Discard the tea bags and cardamoms.
Now mix all the spices, 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 them all together. Add about 1 to 1.5 cups of water and make a smooth paste.
Now, heat a pan on a medium flame. Add the chickpeas and the ground paste. Mix well and keep aside. Take a pan & heat ghee. Stir fry the onions and bay leaves until onions get golden brown.
Add tomatoes and stir-fry well. Then put 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.