Garbanzo Bean Curry

Ingredients

• 1 Lb (454 grams) dried whole garbanzo beans
• 1 Small can of diced tomatoes
• 2 Tablespoons of ghee or vegetable oil
• 1 Teaspoon dried turmeric powder
• 1 Teaspoon dried coriander
• 1 Teaspoon ground cumin
• 1/4 Teaspoon cayenne pepper
• 1/2 Teaspoon smoked paprika (optional, not very Indian)
• 1/4 Teaspoon ground cinnamon
• A pinch of ground cloves

Soaking and Boiling

1. Place 1 lb dried garbanzo beans in a large bowl or container. Add a lot of water, so the beans are covered with at least 1inch of water.  They absorb a lot
2. Soak for at last 8 hours, changing the water every 4-8 hours, as it gets a bit smelly, and we want to discard whatever leaches out.
3.  When you are ready to cook, drain the beans one more time, and fill a large pot with lots of water, and add the garbanzos. Set to a high heat and bring to a rolling boil.
4. As the water begins to boil, you’ll see a lot of foam forming in the pot. Scoop this off with a spoon and discard. After a few minutes the foam will stop forming as rapidly, although a bit will still form. At this point, turn the heat down to low and cover.
5. Stir every 15 minutes or so to help the garbanzos cook evenly
6. After about 1 1/2 hours, they should be tender. Turn off and let cool. They can stay refrigerated for a few days. They can be used to make hummus at this point.

Final Cooking

1.  Add the oil or ghee to a large pot and heat on medium
2.  Add all the spices and cooking for 30 seconds to a few minutes until the flavors are permeating the kitchen and your nose
3. Drain the garbanzo beans in a colander, retaining a cup of the liquid
4. Place the drained garbanzos in the put, and cooking for 5 minutes letting the spicy oil mixture coat them
5. Add the can of diced tomatoes and cook for another 5 minutes
6. Add the salt (1 Teaspoon, a 1.5 if you like salt)
7. Add the retained cup of garbanzo broth and cook for another five minutes