Instructions: 3 C cooked garbanzos 1 tbs oil 1 tsp coriander 1 tsp cumin 1/2 tsp turmeric 1/4 tsp cayenne 3/8 tsp ground cloves 3/8 tsp cinnamon 3 cloves garlic 1/3 tsp ground ginger 2 tb lemon juice 1 tb fresh cilantro 1 diced tomato

Heat butter or oil in saucepan; cook spices over low heat for a few minutes. Stir in garbanzos and enough liquid to just barely cover.

Stir well; mash a few beans with a fork or potato masher. Cook beans over medium heat for 20 minutes, or until sauce t As always, it is best if you use raw chickpeas, soaked overnight and cooked until tender, rather than using canned chickpeas. You can really taste the difference. (p) The spice mixture in this curry is particularly good, and I use the same mix (and generally the same procedure) for cooking lentil dal.

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