In a large Dutch oven or heavy bottom pot with a lid, heat oil over medium heat. Add onions and bay leaf, sauté them for 5-7 minutes. Continue to let them cook, careful not to burn, for 10-30 minutes to caramelize.
Stir in garlic and ginger. Cook for 1 minute or until fragrant. Add tomato paste and stir until incorporated. Add spices (coriander to paprika) and stir. Let cook to toast for 2-3 minutes.
Add tomatoes and stock. Stir, scraping any brown bits from the bottom. Bring to a boil then reduce heat to low. Cover and let cook for 5 minutes. Add in chickpeas, stir and cover. Let cook for 10 minutes. Add more liquid (water or stock) if necessary.