HOT & SOUR CHICK PEAS

• 16-oz. can chick peas
• 1 medium onion (about 4 oz.wt.)
• Garlic clove
• 1/2 tablespoon fresh ginger
• 2 tablespoons oil (0.8 oz.wt.)
• 3/8 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1-inch stick cinnamon
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1 cup canned tomatoes (8 oz.wt.)
• Water
• 1 tablespoon fresh lemon juice

Drain and rinse the canned chick peas thoroughly. Set aside.

In a food processor, chop the onion, garlic, and fresh ginger together.

Heat oil in a saucepan. Brown the onion, garlic, and ginger slightly.

Add the black pepper, cayenne, cinnamon stick, curry powder, and salt. When this is hot, add chick peas, tomatoes, and enough water to make a nice sloppy consistency. Bring to a simmer and cook for 10 minutes.

Stir in lemon juice. Serve over boiled white rice with a slotted spoon to avoid drowning everything in sauce.

Serves 2