Garbanzo Vegetable Curry Recipe
A hearty and satisfying curry

Soak overnight in 5 cups water:
    11/2 cups garbanzo beans

Rinse beans 3 to 4 times. Add fresh water (3"–4" above beans) and bring to a boil. Simmer until soft but not mushy.

Heat until the cumin seeds brown:
    1/2 cup olive oil
    1/2 cup canola oil
    3 cloves garlic, peeled and minced
    11/2 tablespoons cumin seeds
    1/4 cup fresh ginger, finely grated

Add and sauté until the eggplant begins to soften:
    2 medium eggplants, peeled and cut into bite-sized pieces

Add, cover and simmer for 10-15 minutes:
    4 cups canned, whole tomatoes, cubed (save juice)
    1–11/2 cups juice from tomatoes
    cooked chickpeas
    2 10-ounce packages frozen spinach (approximately 4 cups), thawed and pressed dry
    4 teaspoons salt
    1 tablespoon garam masala
    2 tablespoons curry powder
    1/2 teaspoon cayenne

Serve warm.

Serving idea: Serve with basmati rice and Cucumber Raita. Excellent served the next day as seasonings have a chance to blend.

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