4 tbsp. vegetable oil
1/2 tsp. cumin seed
1 c. onion (finely chopped)
1/4 tsp. each: freshly ground black pepper flakes (optional), ground cinnamon, ground ginger (or fresh ginger paste) and cream of tartar
1 (15 oz.) can tomato sauce
2 (15 oz.) cans garbanzo beans (drained)
1/2 c. water
Salt to taste
Tomatoes and onions (chopped) (for garnish)

In a medium sized saucepan over medium heat, combine oil, cumin seed and onion. Cook, stirring occasionally, until onion is light brown. Add pepper flakes, cinnamon, ginger and cream of tartar, stir. Add tomato sauce, drained garbanzos and water.

Cook covered over low heat for 20 minutes, stirring occasionally. Season with salt. Garnish with tomatoes and onions before serving. This dish will keep 5 or 6 days in the refrigerator, it also can be frozen. Serves 6 to 8.