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1
In a small heavy skillet roast together pomegranate and cumin seeds on medium heat. Stir continuously until the spices darken by a few shades and give out a distinct aroma. After they're roasted, cool and grind to a powder.
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2
Pour water into a pressure cooker. Add chickpeas, salt, cardamoms, cinnamon, and cloves. Stir once to mix the salt with water and chickpeas. Close the cooker and put over high heat. Bring to full pressure over high heat, then reduce heat to low and cook for 20 to 25 minutes. Remove cooker from heat and allow to cool naturally. If chickpeas are cooked in a regular pan, they have to be boiled for at least 1 hour over medium-high heat.
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3
Remove the chickpeas and drain the remaining cooking fluid. Reserve the liquid to be used afterwards. Add pomegranate, cumin, coriander, pepper, garam masala, and mango powders to the chickpeas. Sprinkle green chilies and ginger on top.
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4
In a small pan, heat the olive oil over medium-high heat and pour evenly over chickpeas. Add the reserved cooking liquid. Place the chickpeas with all the spices in a heavy skillet and cook on medium-high heat, stirring occasionally. Cook till all the liquid dries, approximately 10 minutes.
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5
Garnish with onion slices and lemon wedges and serve hot with rice or roti.
