Cook the chickpeas either in a pressure cooker or deep pot till soft with enough water, salt and the tea bag. Open, remove the tea bag and let cool.
Dry roast pomegranate seeds and cumin seeds; pound or grind to a rough powder.
Heat oil in a pan, sauté the onions till soft and translucent. Add the pomegranate/jeera powder and sauté till the onions turn dark brown. Make sure that you stir constantly; caramelize the onions well but do not burn.
Add the rest of the spice powders, garlic, salt and tomatoes; sauté on medium heat and mix well to combine. Squash the mixture well using the back of your ladle.
As the oil clears, add the cooked chickpeas along with a little of the cooked water.
Cook on high heat till the water evaporates and gravy thickens coating the chickpeas well.
Add ginger, coriander leaves, squeeze in half a lemon and the slit green chillies.
Garnish with lemon wedges and onion rings.