Garbanzo Bean Curry!

Last night, I made garbanzo bean curry. Curries are wonderful because they're as easy as soup to make (throw everything in a pot and stir for a while) but they're not...soupy. This one came out a beautiful yellow color, with just the right amount of spice (I feel like 7 out of 10 times, I mess up the spices with curry...but this time it worked!!) and I served it over steamed rice with a salad on the side.
It's fast to make, maybe 15-20 minutes, if your beans are either canned or pre-soaked. If you buy dried beans like we do now, you can boil them for a couple minutes and let them rest in the water for about an hour (learned that from the back of the bean bag, haha), or you can think ahead and soak them in water over night. Canned beans are just ready to cook immediately.

Recipe:
1 onion, diced small
1 1/4 cup garbanzo beans (made 4 servings)
1 1/4 cup water

Note: If you're serving this over rice, start cooking the rice on the side. It should take as long to cook as the curry.
Boil the beans and the onion until about half the water is gone.
At this point, add the spices and things:
2-3 cloves garlic, minced
2 tsp ginger, minced
1/8 tsp cinnamon (about two hearty shakes...no need to really measure)
1 tsp cumin
salt and pepper to taste
1/2 tsp cayenne pepper
1 tsp tumeric
some fresh parsley/dill, if you have them...I just grabbed the nearest clump of herbs, haha.
2 spiced sausages (optional, but they added SO much to the final flavor)

I also added some olive oil to prevent sticking, and about a tbsp of tomato sauce.
Stir in all the yummy stuff, and then you have two options.
1) get distracted and not finish making it, resorting to last minute leftovers for dinner instead and leaving it in the fridge over night (what I did, but the time soaking in all that flavor worked extra magic on the beans).
2) Continue stirring and cooking at medium low heat until all the water evaporates and it's at a consistency that you're happy with.

Serve it with the rice!
And because nobody should ever eat a boring salad, we had ours with homemade vinaigrette (Jared's recipe...I'll have to watch him more carefully next time so I can post it here), dried cranberries, and crumbled feta.