Serves: 4
Total Calories: 100

3 tablespoons vegetable oil
1/4 teaspoon cumin whole seeds
1 onion peeled & chopped
1/4 teaspoon cinnamon ground
1/4 teaspoon nutmeg ground
1/4 teaspoon cloves ground
1 teaspoon coriander ground
2 garlic cloves peeled & minced
1 ginger 1/2" piece, grated
1 tablespoon tomato paste
20 ounces canned chick peas, -or-
10 ounces dried chick peas, cooked
1/2 teaspoon salt
1/4 teaspoon cayenne pepper to taste
1 tablespoon lemon juice

Heat oil in large skillet over medium heat. When hot, put in cumin seeds. After a few seconds, add the onion. Stir & fry for 7 minutes.

Turn heat to low & add the spices in the order set out above. Mix well & add the garlic & ginger. Fry, stirring for 3 minutes. Add the tomato paste.

Add chick peas. Add salt & cayenne & lemon juice. Stir well, cover & simmer for 10 minutes. If it is too dry, add some chickpea stock. Stir gently while cooking on occasion.

Serve over rice with Aloo Mattar Rasedaar.

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 90

More Recipes from the Cook'n Vegetarian Cookbook:
Aloo Mattar Rasedaar (India)
Bean Curd with Chinese Parsley
Chana Masaledar
Chinese Style Bean Sauce with Tofu
Cuban Black Beans
Cuban Red Beans & Rice
Daum Aloo (India)
Eggplant Matzo Mina
Falafel Golden Domes with Tahini Sauce
Family Style Cooked Red-Bean Curd (China)
Flageolets Parisiens (France)
Futari (Africa)
German Vegetable Medley
Gueyteow Pad Ki Mow (Thailand)
Gueyteow Pak (Thailand)
Hummus Bi Tahini (Middle East)
Jhalfaraazi (India)
Kabli Chana (India)
Kashmiri Stir-Fry
Khao Pad Krapow (Thailand)
Khao Pad Pong Kari (Thailand)
Lone Dao Jiow
Lucknawi Dal (India)
Masala Dal (India)
Mexican Pie
Mjeddrah
Pebya Kha-O (Thailand)
Potatoes in a Thick Sauce (India)
Republica Dominicana Red Beans & Rice
Rice Pilaf with Peas (Greece)
Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece)
Sweet Saffron Rice (Kesari Bhaat)
Thai Fried Noodles (Pad Thai)
Vegetable Mafe (Africa)
West Indian Rice and Peas with Tempeh