Step 1

Heat the oil in a pan and add the garlic, onion, and ginger. Cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally.

Step 2

Incorporate the canned tomatoes and the spices (garam masala, cumin, coriander seeds, turmeric, salt, pepper, cayenne, and bay) and cook over medium-high heat for 5 minutes, stirring occasionally.

Step 3

Put the bay leaf aside and blend the sauce. This step is optional.

Step 4

Add the chickpeas and the bay leaf again (optional) and cook for 5 more minutes.

Step 5

Serve immediately (I added some chopped parsley on top) over basmati rice or naan bread. You can also try it with this cauliflower rice.

Step 6

Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month.