Soak the chickpeas overnight. Then wash them and cook them in a pot with one litre of water(approximately). Add bay leaf, half cinnamon stick, cardamom and salt. I cooked them in a pressure cooker for about 7 minutes from the moment the steam came out.
While the chickpeas are cooking, prepare Garam Masala. Add all the spices mentioned above in a mortar and grind them to a powder. Set aside.
In a blender add chopped onion, garlic, cloves and ginger. Add a little water and blend to a paste.
In another pan, heat the oil over medium-high heat. When it is hot, add the cumin seeds and wait until they crackle. Add onion, ginger and garlic paste, add all ground spices (turmeric, red chilli, cumin, and coriander) and a pinch of salt. Fry until the oil separates.
Add tomato purée and continue frying for a few minutes more. Then add the chickpeas along with their cooking water.
Mix everything, add salt and cook for about 15 minutes on medium flame.
Turn off the heat, sprinkle with chopped fresh coriander and the Garam Masala. Stir gently, cover the pot, and let it rest for a few minutes before serving.
Serve it hot with homemade Chapatis or Basmati rice.