2 c. chick peas
1/2 tsp. baking powder

SAUCE:

2 med. size onions
3 med. size tomatoes
4 cloves
4 cardamoms, peeled
2 (1") cinnamon sticks
1 tbsp. coriander
2 tsp. cumin seeds
1/4 tsp. crushed or 1 red hot pepper
1/4 green jalapeno pepper
1 clove garlic
2-3 tsp. salt
15 tsp. vegetable oil

Dissolve baking powder in about 8 cups of warm water in a pan. Soak the chick peas in it overnight or about 8-10 hours. Drain the water and add 1 teaspoon salt to the chick peas. Bring the chick peas to boil over medium to high heat. Cover the pan and cook for 20-25 minutes until the chick peas become tender. Set them aside.

To Make Sauce: Heat vegetable oil in a pan over medium to high heat. In approximately 2 minutes, when the oil is hot, add cloves, cardamoms, cinnamon sticks, 1 teaspoon coriander seeds and 1/4 teaspoon cumin seeds and hot pepper. Fry for 10-15 seconds and add chopped onions. Stir fry the chopped onions and spices until the onions begin to brown at the edges. Add chopped tomatoes. Stir fry until the tomatoes are cooked. Grind this in a blender along with chopped garlic clove, jalapeno pepper and the remaining cumin and coriander seeds, until the whole mixture is a fine paste. Add the remaining salt.

Add the above sauce to the chick peas and mix them. Cook the chick peas in sauce for about 15 minutes in the covered pan over low to medium heat until the oil begins to separate out and float to the top.

These chick peas can be eaten with pita bread and chopped raw onions mixed with a little salt and a few drops of lemon juice. The chick peas take the place if meat in a vegetarian diet.