Sauté onion until translucent on a heated oi, add garlic and stir for couple seconds.
Add rest of the spices except bay leaf.
Reduce the heat and stir well for minute or two.
Transfer everything into a blender, including the sundried tomatoes with water they were soaked in and additional cup of water.
Blend all until smooth.
Transfer to a pot, add the chickpeas, fresh coriander and bay leaf.
Bring into a boil, reduce the heat and simmer for 5 minutes.
You may add more water if needed, but usually the sauce gets thicker overnight, so it is better wait.
Adjust the taste and serve with long basmati rice or rice of your choice.
Top with fresh coriander.