3 tb Vegetable oil

1/4 ts Whole cumin seeds

1 md Onion; peeled & chopped

1/4 ts Ground cinnamon

1/4 ts Ground nutmeg

1/4 ts Ground cloves

1 ts Ground coriander

2 Garlic cloves

- peeled & minced 1 1/2" piece of fresh ginger

- grated 1 tb Tomato paste

20 oz Canned chick peas; -OR-

10 oz -Dried chick peas, cooked

1/2 ts Salt

1/4 ts Cayenne pepper; to taste

1 tb Lemon juice

Heat oil in large skillet over medium heat. When hot, put in cumin seeds. After a few seconds, add the onion. Stir & fry for 7 minutes. Turn heat to low & add the spices in the order set out above. Mix well & add the garlic & ginger. Fry, stirring for 3 minutes. Add the tomato paste. Add chick peas. Add salt & cayenne & lemon juice. Stir well, cover & simmer for 10 minutes. If it is too dry, add some chickpea stock. Stir gently while cooking on occasion. Serve over rice with Aloo Mattar Rasedaar ~--