Chop the vegetables

• Finely chop the onion.
• Finely chop the tomatoes.

Fry the bay leaves

• Heat the oil in a pan over medium heat.
• Add the bay leaves and cook for 1 to 2 minutes.

Caramelize the onions

• Add the chopped onions to the pan.
• Cook until golden brown and caramelized to develop the flavors.

Add ginger garlic paste

• Stir in the ginger garlic paste (or freshly grated ginger and garlic).
• Cook for a minute.

Cook the tomatoes into a paste

• Add the tomatoes and cook until soft and paste-like.
• Add a splash of water so it does not burn.

Add the spices

• Add the salt, turmeric and chili powder.
• Add the coriander powder, cumin powder and garam masala.
• Mix, add a little water and cook for a few minutes.

Simmer the chickpeas

• Add the canned chickpeas together with the water from the can.
• Mix, cover and cook for 15 to 20 minutes.
• Check that the chickpeas break apart easily; if not, cover and cook longer.

Mash and season

• Mash about half of the chickpeas, leaving the rest for texture.
• Taste and add more salt if needed.

Serve

• Serve with rice, roti, naan or batura.