Soak dried chickpeas in water overnight.
Drain chickpeas, cover with fresh water in a pan, and boil until tender.
Drain chickpeas and reserve 750ml of the cooking liquid.
Pulse onions, garlic, and ginger in a food processor until finely minced.
Puree tomatoes in the food processor.
Toast whole spices in a frying pan until fragrant and crush them into a powder.
Heat sunflower oil in a large pan and cook the onion mixture for 15 minutes.
Add crushed spices and cook for five minutes.
Stir in tomato puree and simmer for ten minutes until the sauce thickens and oil rises.
Add chickpeas, cooking liquid, chilli powder, turmeric, mango powder, pomegranate powder, and salt.
Simmer the curry for 15 minutes.
Garnish with sliced chilli, ginger, mint, pomegranate seeds, and green mango.