1 (15 1/2 oz.) can chick peas, drained
1 med. potato, cut in sm. pieces
1/2 lb. fresh mushrooms
1 tsp. salt
1 tbsp. vegetable oil
1 tsp. fresh ginger root, grated
1 tsp. cumin powder
1/2 tsp. black pepper
Sm. onions, grated
1 bay leaf
2 or 3 whole med. tomatoes (or 2 or 3 cans whole tomatoes)
1 tsp. curry powder, if desired

In a saucepan, put the vegetable oil in the medium heat. Add the bay leaf, onions, ginger, potatoes, mushrooms and cook for 2 minutes. When it is nice and golden brown, then add the chick peas, salt, cumin powder, black pepper, whole tomatoes and cook for about 10 minutes in medium heat and serve.