Begin by preparing the base. Roughly chop the onion, tomato, and green chili pepper, then combine them in a food processor along with the ginger and garlic. Blend until the mixture forms a smooth, aromatic paste.

Heat olive oil in a skillet over medium heat. Toss in the bay leaves and let them sizzle for about 30 seconds to release their fragrance.

Add the prepared paste to the skillet, stirring frequently. Cook on medium heat until it turns a golden brown hue and the oil begins to separate from the mixture, indicating it is well-cooked.

Sprinkle in the red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix thoroughly to ensure the spices are evenly distributed, then sauté the mixture for another 2–3 minutes to enhance the flavors.

Pour in enough water to create a thick, luscious gravy. Stir well and bring the mixture to a gentle boil.

Drain and rinse the canned chickpeas, then add them to the pan. Stir until the chickpeas are evenly coated in the flavorful gravy. Let the dish simmer on medium heat for 5–7 minutes, allowing the chickpeas to absorb the spices.

Finish with a garnish of freshly chopped coriander leaves for a burst of color and freshness. Serve hot with rice, naan, or roti for a satisfying meal.