Preparation:

Heat about a 1 Tbsp cumin seeds in a pot, add tomatoe sauce and curry to taste and simmer for a while to let the curry and cumin sink in. add the chickpeas, and heat until hot, but do not over cook as the chickpeas should have some texture to them.

Remove from heat and add about half the container of the yogurt. serve over rice, with the remainer yogurt on the side incase it's too spicy. mmmmm

Servings:
Source: Charles Holden Winstead
Submitted by: Recipe Group Member
Date: Sept 11,1993

•