2 tablespoons vegetable oil
1 bay leaf
2 medium-sized onions, finely chopped
1 tablespoon finely chopped fresh ginger
2 teaspoons chana masala spice powder, readily available in the Indian grocery store or online
2 teaspoons ground coriander
1 ½ teaspoons salt or to taste
1 teaspoon ground cumin
4 medium-sized tomatoes, finely chopped
4 large whole cardamom pods
1 teaspoon mango powder
5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained
1 medium-sized tomato, chopped
Chopped fresh cilantro or parsley leaves
In a heavy 3-quart saucepan, place vegetable oil, bay leaf, and onions. Sauté onions until golden.
Add ginger, sauté for 1 minute, and then add all dry spices, except cardamom and mango powder. Add tomato after 1 minute.
Remove cardamom seeds from pods and crush on a flat surface. Stir cardamom and mango powder into onions and tomatoes. Cook over low heat for 2 to 3 minutes.
Add chickpeas and continue cooking until chickpeas are hot, stirring occasionally.
Garnish with lemon wedges, chopped tomato and fresh cilantro or parsley leaves.