Curry Leaf Kale and Garam Masala Braised Chickpeas

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1 teaspoon cumin seeds

1/2 teaspoon ground fenugreek

12 curry leaves

3 tablespoons melted ghee

1 tablespoon ginger root, peeled and minced

1 clove garlic, minced

1 small onion, finely diced

1 red chile, seeded and minced

1 1/2 pounds kale, stemmed and coarsely chopped

1 cup Masala Braised Chickpeas, recipe follows

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Masala Braised Chickpeas:

8 ounces dried chickpeas

2 teaspoons black peppercorns

6 whole cloves

4 black cardamom pods, cracked

2 teaspoons coriander seed

2 teaspoons cumin seed

2 bay leaves

Two 3-inch cinnamon sticks

1 dried red chile

12 cilantro stems

2 1/2 cups low-sodium chicken stock

Two 12-ounce bottles lager beer