I like to use the small Thai or Indian green chiles, but serrano or jalapenos will also work. When I say 1 to 4 chiles, that refers to the smaller chilies, which are more potent. If using serranos or jalapenos, use 1 to 2. To make julienned ginger slaw, peel and julienne fresh ginger. Combine with lime juice, salt and chopped green chiles if you like spicy food. To pressure cook the chickpeas: Combine the drained chickpeas with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water in a pressure cooker. Pressure cook on high for 8 to 10 minutes, following the manufacturer's instructions. Release the pressure manually (quick release). Traditionally, this dish has a very thick gravy that wraps around the chickpeas. If you want, you can add a little water to increase the amount of gravy, but the flavors won’t be as intense or have the same impact as when the dish is drier. Although the dish is often paired with a bread called bhatura, I love serving it with naan or aloo roti. Plain yogurt or a simple raita goes great with it.