First, dice the onions and tomatoes. Garlic can be left whole, halved, or minced; slice the ginger thinly; halve the green chilies; and cut the potatoes into thick slices so they’re easy to spot later.

Heat oil in a pot, add the onions, and sauté until lightly browned.

Add the garlic and ginger slices, stir until fragrant.

Then toss in the green chilies, bay leaves, cinnamon, cloves, star anise, green cardamom, and fennel seeds, and stir-fry again until fragrant.

Add the diced tomatoes, potato slices, and all the remaining ground spices. Mix roughly, then add chickpeas and enough water to cover everything.

Season with half a tablespoon of salt as a base seasoning. Once it boils, cover with a lid and let it simmer gently over medium heat for about 30 minutes, or until the chickpeas are fully cooked.

Stir occasionally to prevent sticking, and add water if needed.

When the chickpeas are tender, scoop out some potato slices, mash them with a fork, and return them to the pot to help thicken the curry.

Adjust the taste with sugar and salt.

To serve, drizzle with a bit of coconut milk or fresh cream, garnish with coriander and onion slices, and squeeze a little lemon juice. Pair with your favorite staple—bread, rice, or anything you love—and dig in!