Step 1: Heat oil in a large saucepan over medium-high heat.
Step 2: Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
Step 3: Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
Step 4: Sprinkle with cilantro and serve.
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