Soak the chick peas in water and little bit of salt over night. Wash them nicely under water in the morning.
Add fresh water, and teabags, then boil them in a pressure cooker for 20-25minutes. If you are using cans, chick peas should be ready to use, just wash them under water.
On the side start preparing the curry base
Add oil to a pan, and cook all the dry spices, including cumin seeds, mustard seeds, and black cardamom
Cook Garlic until brown, then Onions until brown as well
Add ginger, tomatoes, and green chilies and cook the nicely for another 10 minutes
Once the base is ready, let it cool down for a bit, and blend it in a blender
Add the blended base into the boiled chick peas, and let them boil together for 10-15 minutes
Cook some chopped onions to garnish on the top
Add them on the top once the curry is ready, and add the click pea masala and garam masala in the end
Garnish with fresh cilantro leaves and serve.