2 Tbsp canola oil
1 bay leaf
2 tsp paprika
2 tsp curry powder
¼ cayenne pepper
1 medium onion, grated
1 c tomato sauce or 2 large plum tomatoes, grated
1½ tsp grated or minced garlic
1 tsp kosher salt
1 c water
2 (15 oz) cans chickpeas
2 tsp lemon or lime juice (½ a lemon or lime)
¼ c chopped cilantro
¼ c sliced red onion
sliced green chilies
In a medium saucepan on medium heat, temper the spices (paprika, curry powder, cayenne pepper)until they are aromatic.
Quickly add the onion, tomato, ginger, garlic, and salt.
Sauté until the onion turns golden and thickens- about 5 minutes.
Add water and chickpeas. Cook on high for 6 minutes uncovered. Add more water if it begins to look dry.
Crush a few chickpeas to thicken the sauce.
Turn off heat, add lemon or lime juice.
Stir and adjust seasoning.
Garnish and serve hot with rice and yogurt.