I used to have ginger and garlic paste that I made myself. I don't know what happened, except that my family may have thrown it out. They are such heathens (not in religion but in spices) So now I am waiting for Aldi's to tell me that they have ginger available. I told you I live in the country, right? Ginger is witchcraft.

You don't mention which ingredients you are missing.

1 onion, chopped

1 tomato, chopped

1 (1 inch) piece fresh ginger, peeled and chopped

4 cloves garlic, chopped, or more to taste

1 green chili pepper, seeded and chopped (Optional)

3 tablespoons olive oil

2 fresh bay leaves

1 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

½ teaspoon turmeric powder

1 pinch salt to taste

water as needed

1 (15 ounce) can chickpeas

1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Directions
Grind onion, tomato, ginger, garlic, and chili pepper together in a food processor into a paste.

Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.

Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Garam Masala powder from the Indian market substitutes for lots of other spices. You can make the paste in triple or quadruple amounts, put it into small containers and freeze it.