Cholay (Curried Chickpeas)

Place the water, tea bag and bay leaf into a pot, and bring water to the boil. Reserving about 100g (4 oz) of the chickpeas, stir the remaining chickpeas into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the chickpeas, reserving the water and setting it aside.

Heat 1 tablespoon of the oil in a frying pan over medium heat, and sauté the sliced onion until tender. Remove from heat, cool, and mix in the reserved, unboiled chickpeas, 1 tomato, and 1/2 the chopped coriander. Set aside.

Heat the remaining oil in a frying pan over medium heat. Blend in the ground coriander, cumin seeds, ginger and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the frying pan, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled chickpeas, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining chopped coriander to serve.