Chickpea Curry (Chole)
In a food processor, pulse about ⅔ of the onions, tomatoes, garlic and ginger until a smooth paste forms. Heat oil in a large skillet over medium heat; cook remaining onion until soft and translucent. Add bay leaves and the onion-tomato paste; cook until the oil begins to separate from the paste. Stir in the next 7 ingredients (through cloves). Add chickpeas and water; cover and simmer 10 min. Mash some of the chickpeas coarsely; season with salt and pepper to taste. Garnish with cilantro.