3 pints water

1 cup chopped tomatoes

1 ¼ cups chopped onions

1 TBS. coriander

2 tsp. salt (optional)

1 TBS. cumin

1 hot green chili, chopped

½ tsp. tumeric

1 TBS. grated ginger

¼ tsp. cayenne pepper

4 TBS. lemon juice

 *2 tsp. garam masala

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 aside.

Heat small amount of oil or spray pay 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.

*Garam masala

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 canned tomatoes.