Step 1 Heat a large wide skillet over medium heat. Add in onion, garlic, ginger, mustard seeds, chile, and water. Sauté until onion is soft.

Step 2 Next add cumin, coriander, turmeric, and bay leaf and stir to coat. Add a little bit of water if it starts to stick. Mix in diced tomatoes, chickpeas, salt and pepper to taste and 1 cup of water.

Step 3 Increase heat to medium-high until it starts to boil, then reduce heat to medium-low, cover and simmer for about 30 minutes, or until the mixture becomes thick. Stir occasionally.