Add the oil to a large saucepan and heat it on medium heat. Once warm, add the bay leaf, green cardamoms, and cinnamon sticks.
Mix the spices well in the oil and allow them to become fragrant. This will take a couple of minutes, and they should not become dark or burnt.
Next, add the onions, ginger garlic paste, chopped green chilies, and some salt to the pan and mix well.
Allow the ingredients to cook on a medium flame until the rawness of the paste has gone and the onions are golden and soft. This will take about 5-7 minutes.
Next, add the tomatoes to the sauce, mix well, and cover the saucepan with a lid. Cook like this until the tomatoes are mushy, which will take a further 5 minutes, approximately.
Once the tomatoes are soft, it is time to add the Indian spices. Add the turmeric powder, chole masala [either the one you prepared or store-bought], Kashmiri chili powder, and garam masala. Mix well and allow the spices to cook until they separate from the oil; this will take about 2 minutes.
Next, add the water and the chickpeas and bring them to a light simmer. Cover the pan with a lid, reduce the flame to medium-low, and allow this to cook for 15-20 minutes.