For the Chickpea Curry:

• To a hot skillet (medium-high heat), add olive oil and the 2 cans of drained chickpeas and gently fry for 1 minute. Add in chili powder, garam masala, turmeric. Shake (stir) to coat.
• Reduce the heat and add in the canned tomatoes. As you slowly pour them into the pan, be sure to slowly break the tomatoes with you hands. Squeeze carefully! They tend to splatter. Once all the tomatoes are in, give it a good stir to evenly distribute the chickpeas, and add the bay leaf.
• Bring the mixture to a steady simmer, cover and let cook for 20 minutes.
• Once the 20 minutes is up, uncover, stir and taste test. Add any additional seasonings - extra chili powder and salt are some things I tend to add sometimes.
• Serve topped with goat cheese and some naan!