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1
Soak the dried garbanzo beans overnight in cold water with a little baking soda before cooking, or just cook them for a longer time, whichever is more convenient for you.
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2
In either case, simmer them in a large pot with enough water to cover them by at least an inch; if you have hard water, add a pinch of baking soda to the water.
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3
When the garbanzos are starting to be tender, add about a teaspoon of salt to the water.
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4
The cooking time will vary with the age of the beansit might take an hour or two, or maybe even longer.
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5
Theyre ready when theyre tender.
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6
Peel the onions, halve them lengthwise, and cut them in thick slices.
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7
Peel and coarsely chop the garlic.
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8
Heat the peanut oil and butter in a large, non-stick saute pan and saute the onion in it, stirring frequently, until it begins to color.
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9
Add the chopped garlic and a dash of salt and keep stirring over medium heat until both onions and garlic are golden brown.
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10
Meanwhile, peel the potatoes and cut them in 2-inch chunks.
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11
Toast the cumin seeds lightly in a little pan, stirring and watching until they release their fragrance, then grind them briefly in a stone mortar or a spice grinder.
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12
When the onions and garlic are ready, add the cumin, coriander, cayenne, turmeric, and mustard seeds.
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13
Stir over medium heat for about 3 minutes.
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14
Add the potatoes, the cooked garbanzo beans, and enough of the cooking liquid from the garbanzos just barely to cover everything in the pan.
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15
Bring the liquid to a simmer.
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16
Add 1/2 teaspoon of salt, the chopped hot green chiles, and the chopped ginger, stir everything, cover the pan, and leave it to simmer for about 15 minutes.
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17
Scald and peel the tomatoes, trim out their cores, and cut them into wedges or big chunks.
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18
Uncover the pan, add the tomatoes, cilantro leaves, fresh lemon juice, and chutney.
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19
Simmer the mixture, uncovered, for about another 10-15 minutes.
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20
The broth will be thickened, and all the vegetables will be tender, yet still maintaining their separate identities.
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21
Taste, and correct the seasoning with a bit more salt or lemon juice if needed.
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22
Serve the stew hot, with a rice pilaf, a chutney or two, and a cool yogurt dish.
