Finely chop the onion.

Finely chop the garlic cloves.

Adjust ingredient quantities depending on how many servings you want (this version serves about 4 people).

Heat a large pan over medium heat.

Add 3–4 tablespoons of oil.

Add the onion, garlic, and bay leaves.

Cook on medium heat until the onion becomes soft and slightly golden.

Add the canned tomatoes (with their juice).

Stir in a teaspoon of tomato paste if using.

Add a small amount of water.

Let everything simmer until slightly thickened.

Drain the chickpeas and add them to the pan.

Stir well to combine.

Cook for a few minutes so the flavors blend.

Add the canned coconut milk.

Stir well and ensure everything is combined evenly.

Simmer on low heat for about 30 minutes, allowing the stew to thicken.

Season with salt and black pepper to taste.

Remove the bay leaves.

Serve warm with bread, polenta, or a fresh salad.