Preparation / Directions:
Rinse garbanzo beans, put them in a bowl, cover with water and soak overnight.
Drain beans, add 2 cups cold water and salt. Boil ten minutes. Reduce heat, simmer partially covered one hour.
In a separate pan, heat oil, add onion; cook about 8 minutes, until soft and golden brown.
Add ginger root, garlic, turmeric, cumin, Garam Masala and chile powder.
Cook one minute. Stir in beans and their cooking water and bring to a boil. Cover and simmer 20 minutes, until beans are very tender but still whole. Serve hot, sprinkled with chopped cilantro.
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