Heat pot over high, medium-high heat. Once hot add oil, wait a minute for it to get hot, then add diced onion. Stir frequently until onion turns translucent, about 5 minutes.
Reduce heat to medium. Add curry paste, cumin, garlic, turmeric, salt, and more cooking oil if needed. Stir about 1 to 2 minutes to temper the spices, then add canned tomatoes and bay leaf.
Drain the aquafaba from the chickpeas into a clean container and set the aquafaba aside. (You can use the aquafaba to make vegan whipped cream, or you can add some liquid back into the curry if you like it soupier.) Add the drained chickpeas to the pot and stir.
Cover with lid and reduce heat to a simmer. Simmer for 40 minutes to 1 hour, checking and stirring regularly. Let cool and serve with rice.