One of the most popular dishes in the whole of India that is usually dipped into with soft leavened bread called patura or bhatura.
In this recipe I have cooked the chickpeas in tea - unusual I know but it adds such warm and earthiness plus it gives the chickpeas a darker colour adding depth to the masala.
If you prefer use a tin of chickpeas and boil them with a tea bag for about 15 minutes before making the masala. The pomegranate powder adds a delicious tang to the chickpeas. Serve with finely sliced red onions and chillies, with a good squeeze of lemon juice.