A delightful and flavorful chickpea curry with aromatic spices and a rich, thick gravy.
Chop the onion, tomatoes, and green chili pepper into smaller pieces.
Use a sharp knife to make chopping easier and quicker.
Blend the chopped onion, tomatoes, green chili, garlic cloves, and gingerroot in a food processor to form a smooth paste.
Add a splash of water if the mixture is too thick to blend smoothly.
Heat the olive oil in a pan over medium heat and sauté the bay leaves for about 30 seconds until aromatic.
Ensure the oil is hot before adding the bay leaves to release their aroma.
Add the prepared paste to the pan and cook on medium heat until it turns golden brown and the oil separates from the mixture.
Stir occasionally to prevent the paste from sticking to the pan.
Mix in the red chili powder, turmeric powder, coriander powder, and garam masala powder, and cook for 2-3 minutes to toast the spices.
Toasting the spices enhances their flavor and aroma.
Pour in water to achieve a thick gravy consistency and bring it to a boil.
Adjust the amount of water based on your desired gravy thickness.
Add the canned chickpeas to the gravy, stir well, and simmer for 5-7 minutes to let the flavors meld.
Mash a few chickpeas to naturally thicken the gravy.
Garnish with chopped coriander leaves and serve hot.
Serve with rice or bread for a complete meal.
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