Clean, wash and soak the chickpeas overnight. In a pressure cooker, add soaked chickpeas, turmeric powder, salt, tea bags, and water. Pressure cook it on a high flame for one whistle, then keep the flame low and cook for 10 minutes. Switch off the flame. Open pressure cooker, discard the tea bags and keep the chickpeas aside along with the leftover water.
Heat the kadai/wok with oil and temper with cumin seeds, bay leaf, cloves, cardamom green, and black pepper.
Add onion and saute it till it is light golden in the color.
Add chopped tomatoes, salt, and green chili.
Add red chili powder, garam masala powder, turmeric powder and ginger-garlic paste.
Cook it on a medium to low flame till the tomato is mushy and shows oil separately. Then, add boiled chickpeas along with the leftover water. Check salt, if need adds more.
Cook covered on a medium flame for 3-4 minutes. Switch off the flame.
Add chopped coriander leaves. Delicious Peshawari Chole is ready to serve. Serve hot puris or rice.