As chickpeas are already soaked so next day pressure cook the soaked chickpeas adding the cinnamon, cardamom , tea bag, with salt
pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
Now strain the chickpeas and reserve the stock along with the whole spices. Diiscard the tea bag .
Heat oil in a large pan . Add the chopped onions. fry till it become transparent.
Add slit green chilies following with chopped tomatoes and chopped ginger and saute the tomatoes till they become mushy.
Now add the cooked chane ( chickpeas) and saute for 5-6 minutes.
add all the spices , stir and saute for a minute.
Now add the strained reserved stock about 2.5 to 3 cups to the chane if the stock is less then add some water.
Keep this chane on fire and simmer till curry thickens a bit.
At this stage add some julienned ginger to the gravy. (But i avoided because my kids don't like)
check the salt and seasonings and add more if required.
Now stir and serve amritsari chane hot garnished with onion, tomato . it can be served along with bhatura, naan, pooris or even with steamed rice.