Ingredients:
1 tin chickpeas or 1 cup boiled chickpeas
Salt as required
4 clove
2 teaspoon cumin
1-2 cubed boiled potatoes
1 tablespoon dried pomegranate seeds
1 teaspoon black pepper
2 green chillies
1 teaspoon garam masala powder
2 tablespoon coriander powder
1 black cardamom
2 small onion chopped
6 tablespoon ghee/Oil
1 inch chopped ginger
Water as required
1 tablespoon dry mango powder (Optional)
2 cinnamon stick

Method:

• Heat pan over medium flame, add pomegranate seeds and cumin to it. Dry roast them and transfer them into a mixer jar, grind into a fine powder.
• Meanwhile, heat a non-stick pan on medium flame and add the cinnamon stick, cardamom and cloves.
• Next fry the chopped onions, green chillies and ginger for 2-3 minutes.
• Once the onions are translucent add the ground pomegranate and cumin powder, mango powder, coriander, pepper and garam masala. Mix this all together and stir for 1-2 minutes. 
• Now add the chickpeas, potatoes, salt and mix together.
• Garnish with freshly chopped coriander leaves and serve hot.