Recipe for Curried garbanzos, good enough for a crowd

4 Cups Garbanzo beans/Chickpeas (soaked overnight in plenty of water); throw water for soaking out.

Pressure cook beans with a couple bay leaves till soft but not mushy ( about 30 minutes ) Put water enough to cover it 2 inches above. If in a regular pot, about 1 hour , seasoning midway through cooking with salt . Strain and save liquid from boiling the beans.

While beans are cooking, fry in about 2 tbsp coconut oil:

6 garlic cloves ground into paste with knob of ginger ( 2 inches )
¾ cup coriander seeds
1 tsp. black peppercorns

Let this cook till aromatic and coriander seeds are slightly crispy and light brown.

Then add and sauté one by one :
1 onion, diced
2 tbsp Tomato paste plus 1 tbsp water
2 tbsp. tamarind paste or 1 tbsp. Amchur Powder (dry mango powder) or lemon juice
4 green chilies for heat and extra flavor (optional)
2 tsp sugar
Turmeric powder – 1 teaspoon
Salt to taste

Whole bunch of chopped Cilantro leaves for garnishing
2 tsp. Garam masala
sliced red onions (optional)

Cook until oil begins to separate. That means the spices are tempered. Set aside to cool. Puree it in a blender with 1 ½ cups cooked garbanzos and some of the liquid. Add drained garbanzo and mix till incorporated and simmer for a few minutes. Add some of the reserved liquid and simmer till nice and thick like gravy.

Just before serving, add 2 tsp . garam masala ( optional ) and sliced red onions. You can find garam masala in any Indian grocery or regular grocery. I make my own but that’s another recipe. I can give you my recipe if you want to bother making your own. Just let me know.

Top with freshly chopped cilantro leaves.