Lightly roast the contents of the Ethnic Spicery Pack in a skiled on medium heat for 1-2 minutes. Let cool, then grind into a powder using a mortar and pestle.
Heat oil in skillet over low heat. Add cumin seeds and bay leaf and cook for a couple minutes.
Turn heat up to medium. Add onions, ginger, garlic, turmeric powder, coriander powder, and cumin powder. Cook for 3-4 minutes.
Add tomatoes, red chili powder, and cook for an additional 3-4 minutes.
Stir in chickpeas, salt, ground ethnic spicery pack, and water. Cook covered for 15-20 minutes until the chickpeas are soft, stirring occasionally.
Garnish with cilantro. Serve with naan or rice.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/09/29/chana-masala-indian-chickpea-dish-cooking-fill-recipe/