Soak chickpeas with 1/2 tsp soda bi-carb.
After 10-12 hours wash out the soda well.
Then pressure cook for 1/2 hour.
Cut onions into long, thin pieces.
Heat 2 tbsp ghee and fry onions to a dark brown.
Add the ground spice and finely chopped tomatoes.
Cook well till rich in color.
Add the crushed pomegranate seeds and stir.
Add chickpeas and salt.
Cover and cook for another 15-20 minutes.
Serve hot with naan.
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