Recipe Name Chick Pea Curry Submitted by Hej Recipe Description you can eat it as a main meal on cooked rice or other grains. Note: you should soak raw chick peas for 12 hours before cooking. To reduce cooking time, use 4 15 oz. cans chick peas and reserve liquid to add to pot. NOTE: Add 1 tsp of GARAM MASALA along with the other spices. This one is not listed in the ingredients on the site. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 90 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 2 tablespoons vegetable oil 3 medium (2-1/2" dia) Onion, chopped 4 clove garlic minced 3 teaspoons fresh ginger, minced 2 teaspoons Spices, ground cumin 2 teaspoons coriander, ground 2 teaspoons turmeric, ground 2 cups Garbanzo beans, dry 4 medium whole (2-3/5" dia) Tomatoes (chopped) 1 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers, chopped 4 plants cilantro, fresh, chopped Steps Sequence Step 1 Soak the chickpeas for 12 hours in the fridge. 2 Drain and rinse the chickpeas. Place in large pot, and cover with water. Cook. Drain. Put aside. 3 Use pot to heat oil and saute onions, bell peppars, ginger, and garlic for 5 minutes. Add spices and saute for 1 more minute. 4 Add cooked chickpeas to pot. Add water to just cover beans. Stir well. Bring to a simmer, and simmer on low for 10 minutes. 5 Add tomatoes and simmer until tomatoes warm. 6 Serve. Sprinkle chopped fresh coriander leaves on each serving.