Cook the soaked Chickpeas in a Pressure Cooker with at least 4 cups of water, Tea Bag, Peppercorns, Salt and few drops of Oil, on a high flame till it whistles for about 7-8 times. Lower the flame, and cook it further for 15 minutes. Once done, turn the heat off and let it cool on its own.
Once the steam has escaped completely, open the lid and take out the Tea Bag. Check if the chickpeas have softened by pressing one between two fingers. It should get pressed easily. If you see that your chickpeas are not done yet then add some more water and cook it further for 5-6 minutes on high heat.
Heat some oil in a pan and fry tomato paste, ginger paste along with the ketchup and dry spices like Cumin Powder, Coriander Powder, Garama Masala Powder and Chana Masala Powder.
Once the masala mix if nicely fried, add Turmeric Powder and the cooked chickpeas. Check for seasoning at this stage, add salt if needed.
Allow it to simmer for 10-15 minutes on low heat. If you find the consistency right, then cover it with a lid while it simmers. It would prevent water to escape. Otherwise, if you need to reduce some liquid then let it boil without any lid on it.
Before serving add some chopped coriander leaves.