3 cups water
1 onion, chopped
2 (11 ounce) cans garbanzo beans
16 jalapeno peppers
1 small red onion, sliced into 4 wedges
4 jalapeno peppers, seeded and sliced into 1-inch balls
1/2 cup pearl onions
1/2 cup curry brown sugar
1/2 cup curry cranberries
In a large saucepan, bring water and onion to a boil. Reduce heat to medium. Add garbanzo beans and jalapeno peppers; cook about 3 minutes.
Add garbanzo beans, onion, peppers, pearl onion, cilantro and curry. Heat to medium heat. Cover mixture and simmer about 30 minutes or until flavors are well blended and desired sweetness is reached. Season with ginger heat and cinnamon. Serve warm or cold.