Spicy chickpea curry simmered in a tomato base with whole spices, potatoes and onions..
Canned garbanzo beans work well here- try to use an organic brand that comes in a glass jar or a non-BPA lined can.
Cut potatoes into 1/4 inch dice and sauté in ghee over medium-low heat until softened, about 10 minutes. Increase heat to medium and add diced onion, whole cardamom, cloves, slit red chilies, bay leaf, cumin, coriander, fenugreek, curry leaves and cinnamon. Sauté until spices are fragrant and onions are golden brown, about 7 minutes.
Add chopped tomatoes, garbanzos, turmeric, paprika and ginger and 1/2 cup of filtered water. Cover and simmer over low heat until beans are tender, about 30-45 minutes.
Serve topped with minced onion and accompanied with grilled flat bread.