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Export 12 ingredients for grocery delivery
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.
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.
Put the bay leaf aside and blend the sauce. This step is optional.
Add the chickpeas and the bay leaf again (optional) and cook for 5 more minutes.
Serve immediately (I added some chopped parsley on top) over basmati rice or naan bread. You can also try it with this cauliflower rice.
Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month.