Spicy Chickpea Curry from molbiol
This is adapted from Madhur Jaffrey's World of the East Vegetarian Cooking. 


   1/4 cup oil
   4 cups cooked chickpeas (canned or homemade)
   1 can chopped tomato
   2 medium onions, diced (or 1/4 cup dried)
   8 cloves (!) garlic
   2 tsp grated fresh ginger
   2 Tbs. fresh lemon juice
   1 box frozen spinach or green peas (optional)

    4 tsp ground cumin; 
    1 Tbs ground coriander; 
    1 tsp tumeric; 
    1 Tbs amchoor (mango powder); 
    1 Tbs paprika; 1 tsp garam masala)
   *OR* 2-3 Tbs of premixed mild curry powder. 


      1. Cook onions until wilted and slightly brown, 
      2. Add rest of ingredients except for garlic, ginger, lemon and spinach. 
      3. Simmer for at least 30 min on the stove or during the day in a crockpot. 
      4. 5-10 min before serving, add garlic, ginger lemon, and spinach or peas. Salt and pepper to taste (if you use canned chickpeas, omit additional salt.
      5. Add cayenne pepper or minced hot pepper if you like.

        We eat this with brown rice and plain yoghurt.