Ghugni: Chickpeas in a Bengali Style Recipe

Ingredients

• 1 pound Rancho Gordo garbanzo beans, rinsed, then soaked overnight
• 4-5 small round potatoes, peeled and cut into chunks
• 1 large cassia leaf
• 1 large piece of cinnamon/cassia bark
• 4-5 small green cardamom pods
• 3-4 cloves
• 1 tablespoon cumin seeds
• 1 medium red onion
• 1 large know ginger (about 1 tablespoon or so), ground into a paste
• 2-3 dried Rancho Gordo de Arbol Chiles
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 pinch of black peppercorns
• 1 teaspoon turmeric
• 1 large tomato, puréed
• 1 large lump of tamarind pulp, soaked in enough warm water and squeezed by hand to make a thick paste
• 1 pinch sugar
• salt to taste
• vegetable oil
• 1-2 green thai chillies, finely chopped
• 2 tablespoons red onion, finely chopped
• 2 tablespoons cilantro, finely chopped