Recipe - Chickpea Curry

1 cup Cooked chickpeas
2 lg Onions
2 Dried red chilies
One fourth pound Ginger
3 Garlic cloves
One half teaspoon Mustard powder
1 teaspoon Cumin
One half teaspoon Turmeric
One fourth teaspoon Cinnamon
2 tablespoon Vegetable oil
Salt, to taste
1 md Tomato

Peel and cut onion. Cut ginger into small pieces. Put these
ingredients, along with garlic cloves, mustard powder, and cumin
powder in a blender. Blend into a paste.

Cut tomato into small pieces.

Over a medium heat add oil to a pan. Saute the condiments.

When the spices become thick add cut tomato. Stir and cook for 5
minutes.

Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons
of water and salt. Add cinnamon powder and turmeric powder. Stir
the pan. Cook for 8 to 10 minutes.

Serve hot or warm.

Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip