Heat 2 tbsp. oil in a saucepan on medium heat.
Add bay leaves. Cover with lid as it may splutter for a few seconds.
Then add finely chopped onions and fry till golden brown. (about 6-8 minutes)
Next, add finely chopped garlic, ginger and green chilli. Keep stirring until the lovely cooked aroma appears.
In a small bowl, mix (ingredients 8-14) coriander powder, paprika, Kashmiri chilli powder/chilli powder, cumin powder, turmeric powder, garam masala and salt to taste in 3 tbsp. of water and make a smooth paste. Add it into the onion mix.
Keep stirring till the liquid dries up and oil separates.
Add diced tomatoes and cook till the liquid dries up. Add tomato puree and stir fry for a minute.
Add drained chickpeas with 150ml water and salt to taste. Stir well.
Cook covered on a medium flame for 10 minutes, stirring occasionally.
Mash a few chickpeas in the pan (this helps thicken the curry).
Transfer the chickpea to a serving dish and garnish with chopped coriander leaves, thinly sliced red onions and juice of ½ a lemon.