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1 can chickpeas
2 medium tomatoes, chopped
1 small onion, sliced
1 tsp. curry powder
1 tsp. garam masala
2 tsp. lemon juice
Directions:
A quick version of spiced chick peas for your next "Indian Night."
Drain and rinse chickpeas. Add to a small saucepan.
Chop tomatoes. Add to saucepan.
Slice onion, add to saucepan.
Add curry powder, garam masala, and lemon juice.
Heat over medium to boiling, then reduce heat to simmer. Simmer about 10-15 min., until onions are softened.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday October 9th, 2007
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