Garbanzo-Tomato Curry

1 1/2 cups dried chickpeas, cooked (or 3 cans)
1 1/2 tsp salt (or to taste--use less if using canned beans)
1 cup onions, thinly sliced or chopped
1/2 tsp cumin seeds
1/8 tsp cloves
2 bay leaves
1 inch cinnamon stick
2 garlic cloves, minced
1 tsp fresh ginger, chopped
1 1/2 tsp coriander powder
1 1/2 tsp garam masala
1/2 cup chopped tomatoes (or use canned)
1/2 tsp cayenne (optional)
1 small green chili, chopped (optional)
2 tbps fresh coriander, chopped

"Saute" onions and salt with a little water or veggie broth.

Once softened and lightly browned, add spices, garlic, and ginger, and stir constantly for about a minute.

Add tomatoes and stir well, and then add beans. Add some water or cooking liquid from the beans--you want the liquid to almost cover the mixture.

Allow to simmer for 20-30 min, stirring occasionally and mashing up some of the beans, if desired, to make it thicker.

Add chopped cilantro and serve. It's very good served over basmati rice.