Step 1

Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.

Step 2

Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.

Step 3

Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.

Step 4

Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.

Step 5

Let simmer for about 5 minutes with lid on.

Step 6

Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.

Step 7

Serve alongside basmati (white) rice, naan or roti.

Step 8

Enjoy!