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Chickpea Curry

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1 c Cooked chickpeas

2 lg Onions

2 ea Dried red chilies

1/4 lb Ginger

3 ea 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. Anadi Naik in “Vegetarian Journal Reports” Posted by Karen Mintzias

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