3 tb Vegetable oil
1/4 ts Whole cumin seeds
1 md Onion; peeled & chopped
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ts Ground coriander
2 Garlic cloves
– peeled & minced 1 1/2″ piece of fresh ginger
– grated 1 tb Tomato paste
20 oz Canned chick peas; -OR-
10 oz -Dried chick peas, cooked
1/2 ts Salt
1/4 ts Cayenne pepper; to taste
1 tb Lemon juice
Heat oil in large skillet over medium heat. When hot, put in cumin seeds. After a few seconds, add the onion. Stir & fry for 7 minutes. Turn heat to low & add the spices in the order set out above. Mix well & add the garlic & ginger. Fry, stirring for 3 minutes. Add the tomato paste. Add chick peas. Add salt & cayenne & lemon juice. Stir well, cover & simmer for 10 minutes. If it is too dry, add some chickpea stock. Stir gently while cooking on occasion. Serve over rice with Aloo Mattar Rasedaar ~–