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Soak chickpeas for at least 20 hours.
Rinse them and put them in a pot with plenty of fresh water and cook on a low heat for about 2 - 2 1/2 hours. Saute onions on olive oil until translucent. Add chopped garlic, saute for few additional minutes, add paprika and stirring constantly cook it for one minute or so (until it turns deep red), add tomato sauce, bay leaves, and all the other spices.
Cook for a few minutes, turn off the heat and take out the bay leaves. Add in about one cup of the chickpea water with a few chickpeas as well. Put it all in a blender or food processor and blend until smooth. Stir this mixture into a pot with chickpeas (if your chickpeas still contain lot of water, pour it out before stirring the spice mixture in, leaving about 1/2 cup of water in the pot).
Cook chickpeas curry for about 10 minutes or until sauce forms nice and creamy texture. Remove from heat, add parsley. Serve hot with some cooked rice, potatoes, or some nice rustic bread.
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Powdered chickpea liquid — vegan meringue, mousse, cocktails
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference