Rinse and soak chickpeas overnight. Drain and cook 2-3 hours in salted water with a clove of garlic and green chili peppers. Drain when tender, reserving liquid. Heat oil/margarine and fry onions until dark brown. Add 1/4 cup chickpea liquid and cook until dry. Crush and add red chili peppers and fry over medium heat 1 minute. Add mixture of ground spices. Stir over low heat 1/2 minute, then add chickpeas, stir, and cook 5-7 minutes. Moisten with reserved liquid, add 1 1/2 teaspoons salt, parsley, tomato, green pepper, remaining garlic soaked in lime juice, cardamoms, cinnamon, and mint. Bring to a boil, then cover and simmer 20 minutes. Uncover and add garam masala. Cover and place in 350-degree (F) oven 10 minutes.