Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Dried garbanzo beans
(chickpeas) or about 3 cans
4 lg Green chilis (Anneheim)
1 md Onion, chopped
1 tb Chopped garlic
1/2 c Fresh cilantro (coriander)
(not too tightly packed)
Rind of 3/4 lemon (removed
With vegetable peeler -- no
White pith)
2 ts Ground coriander
1 ts Ground cumin
1 ts Ground turmeric
1/4 ts Ground cardomon
1/4 ts Ground anise seeds
1 tb Tamari (soy sauce)
1 tb Worcestershire sauce
(optional -- not necessarily
Vegetarian)
1 c Apple juice
1 14 oz can evaporated skim
Milk (or substitute soy or
Rice milk)
Rice

1) Soak garbanzo beans and cook according to package directions (I
used a crock pot). 2) Take next set of ingredients and blend in food
processor or blender until they form a paste. 3) Heat a non-stick
skillet over medium heat for a few minutes then add paste. Stir and
cook for about five minutes. Some of paste may stick and brown but
don't let it burn. Add apple juice and stir to unstick bottom crust.
Cook for another 5 minutes stirring. 4) Add cooked garbanzo beans and
bring to a low boil. Reduce heat and simmer about 15 minutes. 5) Add
evaporated milk and simmer another 15 minutes. 6) Serve over rice.

From: maoh#phyast.nhn.uoknor.edu (Maureen O'Halloran). Fatfree Digest
[Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV

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