1. Bring 1/3 cup water PER SERVING to a rolling boil in a small saucepan over medium-high heat. Meanwhile, finely chop the ginger and garlic. Remove stems of chiles and thinly slice, crosswise. Finely chop the cilantro. Sprinkle in the tea leaves, remove the pan from the heat, and allow the tea to steep for about 5 minutes; it will turn the water a deep reddish brown. Strain the infusion, discarding the swollen leaves.

2. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, 5 to 10 seconds. If using cumin powder instead, do not wait before moving on. Then add the ginger, garlic, and chiles, and stir-fry until the ginger and garlic are light brown and the chiles smell pungent, 1 to 2 minutes.

3. Stir in the chickpeas, cilantro, salt, and turmeric. Cook, making sure every chickpea gets well coated with the seasonings, until the turmeric is cooked, about 1 minute. Pour in the brewed tea, stir once or twice, and bring to a boil. Then lower the heat to medium and cook, uncovered, until the sauce has thickened slightly, 8 to 10 minutes.

4. Juice the lime, stir in the lime juice, and serve