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1 c Cooked chickpeas
2 lg Onions
2 Dried red chilies
1/4 lb Ginger
3 Garlic cloves
1/2 ts Mustard powder
1 ts Cumin
1/2 ts Turmeric
1/4 ts Cinnamon
2 tb 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.
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