Curried Garbanzo Beans(Chickpeas)

• 2 cans (16 oz.) chickpeas
• 1 Tbsp. oil
• 1 tsp. turmeric
• 1/4 tsp. cayenne
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 tsp. cinnamon
• 3 cloves garlic, minced
• 1/2 tsp. ground ginger
• 1/8 tsp. salt
• 2 Tbsp. lemon juice
• 1 Tbsp. fresh cilantro, chopped
• 2 tomatoes, diced

1. Heat oil; stir in spices and allow to heat 3 to 4 minutes. Stir in chickpeas and enough of liquid to cover.
2. Stir well.
3. Mash some of the beans with a potato masher.
4. Cook until thick. Remove from heat.
5. Stir in lemon juice, chopped cilantro and tomatoes.
6. Taste and adjust seasoning.
7. Serve hot or at room temperature.
8. Serves 4 to 6.

chickpeas, oil, turmeric, cayenne, ground coriander, ground cumin, cinnamon, garlic, ground ginger, salt, lemon juice, fresh cilantro, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953276 (may not work)