chana masala (savory indian chick peas)

Serves: 4

Ingredients:
1 onion, chopped
1 tomato, chopped
1 tablespoon fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chili pepper, seeded and chopped (optional)
3 tablespoons olive oil
2 fresh bay leaves
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
pinch salt , to taste
water as needed
1 can chickpeas
1 teaspoon fresh coriander leaves, for garnish, or more to taste

Method:
blend onion, tomato, ginger, garlic, and chili pepper together in a food processor into a paste.
heat olive oil in a large pan over medium heat.
sauté bay leaves in hot oil until fragrant, about 30 seconds. pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in colour, 2 to 3 minutes.
season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes.
garnish with coriander.