Wash and soak chickpeas overnight. Discard water and pressure cook the chickpeas in 3 cups of water for 20 minutes along with tea bag and ½tsp salt.
If you are not using pressure cooker chickpeas will take almost one hour when cooked covered with a lid.
Dry Roast whole spices on medium heat for 4-5 minutes till they are fragrant. Let them cool down and grind. Keep the powder aside.
Now take 2 tablespoon of oil in thick bottomed pan and add minced ginger to the pan.
Cook it for about minute and then add sliced onion to the pan.
Let the onion become brown, which will take 6-7 minutes on medium heat and add chopped tomatoes.
Cook tomatoes and onion mixture for 2-3 more minutes and add all the spice powders including chana masala powder. cook the masalas for a minute or two and add boiled chickpeas, save the water in which chickpeas were boiled.
Coat chickpeas well with masala and keep mashing some of them along the way ( It helps to thicken the gravy)
Finally add all the water to the pan and cover and let the choley or chana masala simmer for 10 minutes or so.
Switch off the heat and serve hot with your favorite breads.