I use tinned chickpeas in water, however if you are using dried chickpeas soak them in double the amount of water and soak overnight. The next day, cook the chickpeas until they are tender. 

1. In a heavy-bottomed pan, heat oil. When oil is hot, add cumin seeds and bay leaves and roast until you get a nice warming aroma.
2. Add the slit green chilli, ginger, garlic and turmeric. Fry for a minute.
3. Add sliced onions and some salt. Mix together and saute until the onions are tender and browned.
4. Now tip in the chopped tomatoes and cook until they are soft and start releasing oil.
5. Time to add all the spices, cumin powder, coriander powder, garam masala and chilli powder. Bring everything together and cook for a few more minutes until the sauce begins to thicken.
6. Add the chickpeas and add 2 cups of water (atleast enough water to cover the chickpeas in the pan). Throw in the teabag, put the lid on and bring to a boil. 
7. After 10 mins, take the lid off and mix everything. Remove the teabag – the teabag lends its dark brown colour to the curry.
8. Add the dried mango powder and lemon juice. Adjust the salt as per taste and cook for another 10 mins.
9. Take off heat and garnish with chopped coriander leaves.
10. Serve hot alongside fried batture, puris or rotis. Don’t forget the onions and lemon wedges. Enjoy!