Categories: Vegetables, East/orient 
      Yield: 4 servings 
  
    250 g  Chickpeas (1 c) 
      2 tb Vegetable oil 
      1    Onion chopped 
      2    Cm cinnamon stick 
      4    Cloves 
      2    Garlic cloves, squashed 
      2    Cm fresh ginger, chopped 
      1    Green chili pepper, 
           -finely chopped 
      2 ts Ground coriander 
    3/4 c  Chopped tomatoes (can) 
      1 ts Garam massala 
      1 tb Cilantro, chopped 
  
  Soak chickpeas overnight, rince, cook in water until 
  tender. Drain, KEEP THE COOKING LIQUID! 
   
  In a frying pan heat the oil, fry oinon until golden. 
  Add cinnamon and cloves, cook a few seconds. Add 
  garlic, ginger, chili pepper, ground coriander and 
  cook 5 minutes, stirring. Add tomatoes, with the juice 
  and cook until all liquid has evaporated. 
   
  Add the chickpeas to the pan, mixe well, cook 5 
  minutes. Pour the cooking liquid of the chickpeas and 
  simmer for 25 minutes, until all the liquid is gone. 
   
  Sprinkle with the garam massala and cilantro. 
   
  Can be served hot or cold.