1 can cooked chick peas or garbanzo beans
1 tsp. salt
2 c. water
Juice of 1 lemon
1/2 c. chopped onions
4 tbsp. olive or vegetable oil
Pepper
1 tbsp. flour

Cook chopped onions in oil until soft (do not brown). Add salt, pepper, and water; boil for 15 minutes over moderate heat. Add drained chick peas and cook 5 minutes. In small bowl, add lemon juice from a half or whole lemon, according to taste. With a fork, stir in flour and beat until thick and smooth. Gradually add small amount of hot liquid from pot, beating constantly to blend. Combine this lemon mixture with chick peas and stir over low heat until slightly thickened.