the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove,
cinnamon and bay leaf together until the cumin starts to crackle. Tip in
the onion, turmeric and a pinch of salt. Cook for 2 mins until starting
to soften, then add the garlic.
cooking 4-5 mins until the onion is soft, then add chickpeas, paprika,
black pepper and ground coriander. Give everything a good stir so the
chickpeas are well coated in the spices.
the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are
soft and the sauce is thick and pulpy. Take off the heat and sprinkle
on the coriander.