"I created this vegetarian Indian dish a couple weeks ago and my 13 year old son and husband are addicted to it. It has already become a regular staple in our home. It is perfectly spicy, with an amazing aroma and a touch of sweetness from the sweet potatoes. Serve over Indian basmati rice and enjoy the exotic flavors."
Soak garbanzo beans in 6 cups of water for 8 hours. I usually do this overnight or just before work if I'm cooking after work. Drain and rinse beans. Add to 3 cups of vegetable broth and cook for 1 hour. If you do not have time, simply use 2 cans of garbanzo beans in water and cook only 15 minutes in the vegetable broth. Drain and set aside.
Add potatoes to salted water and boil for 10 minutes. Drain and set aside.
Prepare all dry spices by combining them in a small bowl, mixing well. Adjust spices as needed. I use freshly ground grade A spices, so season to taste!
After starting the potatoes, melt ghee over medium-high heat in a large non-stick pot or stock pot. Add onion and cook till very browned with minimal stirring, approximately 10 minutes. Add red bell peppers, garlic and ginger and cook for 2 more minutes while stirring. Add combined spices and cook 2 more minutes while stirring constantly, until very fragrant.
Add pureed tomatoes, garbanzos, coconut milk, and potatoes. Stir well and bring to a simmer. Simmer for 10 minutes. You may also add 1-2 t. of sugar, depending on your taste. We love sweet and spicy. :)
Serve over Indian basmati rice and garnish with your favorite topping. We use unsalted pumpkin seeds or unsalted cashews for a delicious crunch.