1 tablespoon clarified butter or grapeseed oil
1 cup diced onion
1 minced garlic clove
1 teaspoon coriander seed
1/2 teaspoon cumin
1/2 teaspoon cardamom
1-1/2 teaspoons garam masala
1/2 teaspoon grated fresh ginger
1 serrano chile, seeded and minced (to taste, an entire chile is spicy)
1 teaspoon salt
1 can garbanzo beans (15 oz), drained and rinsed
1 pint crushed tomatoes
1/4 cup rough chopped cilantro
1/3 cup Greek yogurt, full fat
Microwave the sweet potato with 1/4 cup water for three minutes. Drain and set aside. Heat the clarified butter in a three quart lidded stockpot or saucepan. Add the onion and garlic and saute over medium heat until well caramelized. Add the coriander, cumin, cardamom, garam masala, and ginger and toast in the butter and onions for a minute or two. Add the serrano and cook for two minutes until it has wilted a bit. Add the garbanzo beans, tomatoes, salt, and sweet potatoes and bring to a boil. Turn down to a slow simmer, cover and cook for 15-20 minutes. Remove the cover. Stir in the yogurt and cilantro and cook for five more minutes, or until piping hot.