1/2 kg Garbanzo beans
Green chili
10 cloves Garlic
2" piece Ginger
to taste Pepper
2 Cardamom
6 Cloves
1" Cinnamon stick
to taste Salt
Paprika
1/2 cup Oil
Mango powder
2 Onions
Dried pomegranate seeds
4 Tomatoes

Clean, wash and soak the beans overnight.

Boil them in the same water with salt, 1 small chopped onion, garlic, cardamom, a 1" piece of ginger and cloves.
Simmer in pan about an hour or until tender.
Heat oil, Fry thinly sliced remaining onions and cloves of garlic.
Cook until mixture browns and dries up. Add chopped tomatoes and
cook 5 minutes more.
Add the beans and cook for 10 minutes more.
Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
Serve.

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