1. Heat a large, deep skillet over medium heat and add ghee. Once melted, add cumin seeds, bay leaves, peppercorns, cinnamon stick, ginger and garlic paste and sauté until fragrant, stirring frequently. Add onions and continue sautéing for an additional 3-5 minutes or until soft.

2. Add the rest of the ingredients and simmer on low for 15 minutes, stirring occasionally. If you want the sauce to be thicker, mash some of the garbanzo beans and stir back into the masala.

3. Serve chana masala with fresh cilantro and cooked basmati rice.