Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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