CHICKPEA CURRY RECIPE INGREDIENTS: (2 to 3 servings approx.)

• 2 cups (include the liquid) / 1 Can (540ml Can Low Sodium) - COOKED Chickpeas ALONG WITH THE CHICKPEA COOKING LIQUID (aquafaba)
• 3 Tablespoon Olive Oil or Cooking oil of choice
• 2 Bay leaves
• 1+1/2 cup / 200g Onions - finely chopped
• 1 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
• 1/2 Tablespoon Ginger - finely chopped (1/2 inch ginger)
• 2 Tablespoon Tomato Paste or to taste
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 1 Teaspoon Paprika (NOT SMOKED)
• 1/2 Teaspoon Turmeric
• 1/2 Teaspoon Ground Black Pepper
• 1/2 to 1/4 Teaspoon Cayenne Pepper or Indian Chili powder (OPTIONAL)
• 140g / 3/4 Cup Tomato (1 medium size tomato)
• 1/4 Cup / 60ml Water or as required
• Salt to taste (I added total 1 teaspoon of pink Himalayan salt (1/4 tsp while frying the onions + 3/4 tsp to the chickpeas)
• 1/4 Teaspoon Sugar (I have used cane sugar)
• 1/2 Teaspoon Garam Masala

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