Chole (Uttar Pradesh)

I learned how to make this dish when I first arrived from the Old World in 1981 taking an Indian Cooking class in Princeton, NJ.

2 cans of chickpeas
2 t salt
2 bay leaves,
3 tablespoon of oil,
3 large onions, finely chopped,
3 garlic cloves, pressed,
1 inch of ginger finely chopped,
1 teaspoon of turmeric,
2 teaspoons of garam masala,
3 large ripe tomatoes, chopped and peeled,
1 fresh green chili,
3 tablespoons of fresh coriander
1 tablespoon of fresh mint ,
Lemon juice to taste

Drain chickpeas and reserve liquid. Heat Oil in heavy saucepan. Fry onions until golden, add garlic and ginger. Add turmeric and fry for a few seconds more. Add the garam masala, tomatoes, chillie and half of the fresh herbs. Add the chickpeas and stir well, add the reserved liquid, cover and simmer until the chickpeas are tender and the tomatoes are pureed. Add lemon juice to taste and sprinkle with remaining fresh herbs.