Broccolini and Chickpea Dal

Another winner from Sunset...delicious! A bit time consuming, but a very easy recipe and well worth the effort. (I used regular broccoli instead of broccolini.)

i made with both canned and dried garbanzos. the dried version tasted much better, didn't have that tinny taste, but the canned version didn't need the food processing step. taste was very good, but i didn't care for the presentation - over rice. especially liked the browned, crisped onions and seeds. gave a nice texture to the dal, as well as flavor.

I'm a little confused by the instructions. Do I food process ALL of the garbanzos (I understood in step 2 that you process the first half, then the second half, meaning all of them)? Or do I process only half of the garbanzos (if the aforementioned is correct, then why does it say in step 3 to "simmer until chickpeas are tender" which implies to me that you still have some whole chickpeas in the mix)? Thanks!