wash and soak chickpeas in cold water overnight. Next day, boil and cook them until soft and tender.
Heat olive oil in a saucepan over medium heat. Add onions and saute 5-6 minutes or until tender.
Stir in tomato paste, chilli paste, grated ginger,
turmeric, pepper, cumin and ground corinader seeds to the onions and fry for couple of mintues.
Add cooked chickpeas to the onion mixture.
Mix corn starch with 3 tbsp cold water and add it to the chickpeas mixture.
Add cherry tomatoes, bay leaves, 1 cup boiled water and season with salt.. Givea stir and bring it to a boil. Reduce the heat and cover the pan with a lid and simmer for 10-15 mintues.Once it is cooked, remove bay leaves and serve it over rice.