Heat oil in a skillet over medium heat. Add bay leaf and onion. Fry onion until richly browned but not burnt, 15-20 minutes, stirring often and reducing heat to medium low halfway through cooking. Stir in ginger and garlic and cook several minutes. Add turmeric, cumin, coriander and green chilli and mix well. Add tomatoes and salt. Lower heat slightly, cover and cook until tomatoes disintegrate and a thick sauce forms, about 10 minutes. Stir occasionally to prevent sticking, adding a tablespoon of water if necessary. Add chickpeas, cover and cook for 5 more minutes. Remove from heat and let stand, covered, for a few minutes to help develop the flavours. Garnish with onion, tomatoes and coriander. Serve piping hot.