Curried Chickpeas Chickpeas, also known a Garbanzo Beans or Ceci are a great source of protein when eaten with grains, seeds or nuts. Serve with Rice, Vegetable and Yoghurt for a complete meal. 1 1/3 cups dried Chickpeas 6 1/4 cups Water 1 bay leaf 6 Cloves 5 Black Peppercorns 2 tsp whole Cumin Seeds 6 Cardamom Pods (seeds only - husks discarded) 1/2 tsp ground Cinnamon 4 Tbls Ghee OR Oil 1 Tbl fresh Ginger (grated) 1 tsp fresh Green Chilis (finely minced) (with OR without seeds) 1/2 tsp ground Cayenne Pepper 1/2 tsp ground Asafoetida 3/4 tsp ground Turmeric 2 tsp sweet Paprika 1 Tbl ground Coriander 1 tbl fresh Lemon Juice 2 tsp Salt 2 Tbls fresh Coriander (Celantro) (chopped - no stems) 1. Wash the dried Chickpeas, place in large bowl with 3 times as much water.           Set aside to soak over-night. 2. The next day, drain the Chickpeas. Place in pot with 6 1/4 cups water.           Add Bay Leaf. Bring to boil, lower heat, simmer 1 hour. 3. In a spice grinder, pulverize Cloves, Peppercorns, Cumin & Cardamom Seeds.           Mix with ground Cinnamon. Set aside. 4. Drain boiled Chickpeas, Reserve liquid. Discard Bay Leaf.           Place boiled Chickpeas in a bowl. 5. Take 1/4 of the boiled Chickpeas, puree. Set aside. 6. Dry the cooking pot, add Ghee OR Oil.           Saute grated Ginger & minced Green Chili for 1 minute. 7. Remove pan from heat.           Immediately add Cayenne, Asafoetida, Turmeric,                     Paprika & ground Coriander.           Add Spice mix from Step # 3.           Add drained Chickpeas from Step # 4.           Add pureed Chickpeas from Step # 5.           Add Lemon Juice & Salt. 8. Stir gently while adding reserved cooking liquid from Step # 4           until sauce is of desired consistancy - not too thick, not too watery           Continue simmering 15 - 20 minutes, adding more liquid if necessary. 9. Transfer to serving bowl. Garnish with chopper fresh Coriander (Celantro)