Add the chopped onion to a pan with the coconut oil.
Saute for 5-10 minutes or until the onion is translucent.
Add the finely minced cilantro, garlic, ginger, cinnamon stick and bay leaves.
Saute an additional 5 minutes.
Add in all spices, coconut sugar and sea salt. Stir well.
After a few minutes, add the strained tomatoes, drained and rinsed chickpeas and stir until well combined.
Partially cover and let simmer for 20-25 minutes on low heat.
Remove the bay leaves and cinnamon stick.
Taste and add more garam masala, cayenne pepper, black pepper, salt, etc.
Garnish with fresh cilantro and serve with naan, white rice, or enjoy as is!