Chickpea Curry - PUBLISHED

http://herbivoracious.com/2012/01/kala-chana-black-chickpea-curry.html
http://www.bhg.com/recipes/how-to/cooking-basics/ginger-substitute/

1 - This was surprisingly good, and so gratifying to use the chickpeas we'd grown. The husk of the black Kabouli chickpeas are a little thicker than the common chickpea. The changes I made to the original recipe turned out quite nicely.
2 - Yep, still good. I reduced the amount of salt to good effect.
3 - Used fresh tomato. I let it cook too long and the chickpeas began to dry out and get tough. Poop!

4 - Used a mix of regular chickpeas and desi (probably). It was still good. I suspect this is just a good chickpea curry recipe. I made a few alterations, again.

5 - I think this is pretty solid. I need to cook my chickpeas more but that has nothing to do with the instructions as they stand.

1 cup (328gr) dry chickpeas
1 tsp salt
4 Tbsps light vegetable oil
1/2 tsp black mustard seeds
1 tsp dried chilli flakes (or 4 dried chillies)
3 cloves
1/2 cinnamon stick

Optional : 1/8 teaspoon asafoetida (hing)

1 medium onion, peeled and finely diced 
3-4 pressed garlic

1" fine grated ginger
2 roma tomatoes (6oz/170g), pureed (fresh preferred, canned ok)
Dash ground allspice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric

1/2 tsp generic curry powder
1/4 tsp cayenne (or less - it is very hot)
1/4 cup or more water, or vegetable or chicken broth
2-3 Tbsps finely chopped cilantro (optional)

1. Soak the chickpeas in plenty of water overnight.  Bring fresh water to a boil, add drained chickpeas, simmer until soft.
2. Heat oil in a wide sauté pan (pan should be at least 3″ deep) on med-high heat. Add mustard seeds, chillies, cloves, and cinnamon stick and Optional asafoetida. Fry for about 1 min or until fragrant.
3. Turn down the heat and add onions to the pan and cook until onions soften and become translucent. Add garlic and ginger and cook for 1-2 mins.
4. Add tomatoes to the pan, stir well, and then add allspice, coriander, cumin, turmeric, cayenne.
5. Cook for 5 minutes, mixing well. Add garam masala and beans. Cover and simmer on low for 20 mins, stirring occasionally. Add liquid (water or broth) to get desired sauciness (should be a bit on the thick/dry side).
6. When cooked, take a quarter of the chickpeas and coarsely mash. Return to the pot and mix in to thicken what liquid there is.
7. Turn off heat, garnish with cilantro, and serve over rice, or with flatbread, parathas, or naan.