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Export 12 ingredients for grocery delivery
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.
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