In small pot on medium to high heat, bring 2 cups water to boil. Once boiled, add almonds, cover with lid, and turn off heat. Let soak for 15 minutes. Drain and rinse almonds. Remove almond skins, rinse with cold water, and set aside.

In small bowl, add garam masala, curry, cumin, coriander, cardamom, chili powder, and turmeric and set aside.

To large sauté pan on medium heat, add 1 Tbsp coconut oil and onion; sauté until translucent. Add garlic and gingerroot and sauté for another minute. Add prepared bowl of spices and continuously stir. If sauté pan is dry, add 1 Tbsp water to avoid burning spices. When fragrant, remove from heat.

To highspeed blender, add sautéed onion and spices, skinned almonds, tomatoes, coconut milk, coconut sugar, and sea salt. Blend until smooth.

Return sauté pan to medium heat and add 1 tsp coconut oil and red pepper. Sauté for 2 minutes and reduce heat to medium low. Add blended coconut milk, chickpeas, and bay leaf and stir continuously until desired temperature. Remove bay leaf before serving.