12 oz. chick peas
2 TBS. olive oil
3 pints water
1 cup chopped
1 ¼ cups chopped onions
2 tsp. salt (optional)
1 TBS. cumin
1 hot green chili, chopped
1 TBS. grated ginger
4 TBS. lemon juice
*2 tsp. garam
Soak a bag of garbanzo beans overnight.
Drain and rinse. Cook in water for about 90 minutes. Strain and
save the cooking liquid. Set aside.
Put 2 TBS. of the onion, dash of salt,
green chili, ginger and lemon juice in a cup. Mix well and set
Heat small amount of oil or spray
and fry the remaining onions over medium heat. Add tomatoes and
continue to stir-fry for another 5 minutes, mashing tomatoes in. Add
coriander, cumin and turmeric. Stir. Add the chick peas and 14 oz.
of their liquid, some salt if desired, and the garam masala and
cayenne. Stir and bring to a simmer. Cover, reduce heat to low and
cook gently for about 20 minutes. Add rest of ingredients.
1 TBS. cardamom seeds
2” cinnamon stick
1 tsp. black cumin seeds (or coriander)
1 tsp. cloves
1 tsp. black peppercorns
¼ tsp. nutmeg
Put ingredients in clean coffee grinder
for about 30 seconds. Store in a small jar with lid.
**Use canned garbanzos to make this recipe quicker. Could also use