Categories: Casseroles, Vegetables 
      Yield: 12 servings 
  
      4 c  Dried chickpeas 
           Salt to taste 
      2 T  Vegetable oil 
      2 md Onions, sliced 
      2 lg Tomatoes, chopped 
      1 c  Tomato paste 
      1 c  Water 
      1 t  Ground coriander 
      1 t  Cumin seed 
      1 t  Cayenne 
    1/4 t  Turmeric 
           Hot cooked rice 
           Onion rings for garnish 
           Chopped coriander for 
           -garnish 
  
  From "The New York Times Cook Book," edited by Craig Claiborne. 
   
  Soak the chickpeas overnight in water to cover. (Or use the quick-soaking 
  method.) Drain and add water to cover to a depth of 1*". Add salt and 
  simmer two hours or longer, until the chickpeas are tender. 
   
  Meanwhile, heat the oil in a saucepan, add the onions and cook until 
  wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas 
  and simmer 30 minutes longer. Serve hot over rice, garnished with onion 
  rings and coriander. 
   
  Makes 12 or more servings. 
   
  Nutritional analysis per serving: 298 calories, 6.68 grams fat, 0 
  milligrams cholesterol, 33.9 milligrams sodium; 20 percent of calories from 
  fat.