1 c. chick peas or canned garbanzos
5 c. water
2 tbsp. vegetable oil
1 lg. onion, chopped
3 cloves garlic
1 tbsp. green pepper, minced
1/2 tsp. cayenne
1/2 tsp. turmeric
3 med. tomatoes, peeled, chopped
1/4 tsp. cumin
Pinch of ground cloves
Pinch of black pepper
Pinch of ground cinnamon
2 tbsp. lemon juice
Fresh coriander leaves or chopped parsley and chives

Soak chick peas in 5 cups water, 10-12 hours. Boil in water until soft. Drain and reserve liquid. If canned garbanzos are used, do not soak (reserve liquid in can). Heat vegetable oil and fry onion until golden. Add garlic, green pepper, turmeric, and cayenne. Fry for 2-3 minutes.

Put in tomatoes, cumin, cinnamon, cloves, black pepper. Cook for 5 minutes. Add chick peas and 3/4 cup of reserved liquid. Simmer 15 minutes. Stir in lemon juice. Serve garnished with coriander or parsley and chives.