Indian-Style Chick Peas
rec.food.cooking/Matthew Tolley/1998

1 large onion, chopped coarsely
4 cloves garlic, minced
1/2 tsp each cumin, fenugreek, cinnamon, mustard seeds, (or 1 1/2 tsp. garam masala, or about this much of any other Indian spices -- I do it differently each time)
2 cans chickpeas (about 3 1/2 cups I think)
juice of 1/2 lemon
3 Tbsp. no-fat
tomato paste (if I can't find this, I boil down tomato sauce until it's thickened)
2 tsp. peanut butter

Saute onion and garlic in nonstick pot until slightly browned. Add Indian spices and cook about 30 seconds, or until spices start to give off wonderful smells and turn slightly brown. Add chick peas WITH HALF THEIR LIQUID if canned, with some cooking broth if cooked from scratch. Add lemon juice and tomato paste. Cook about 10 minutes, to let chickpeas heat through.

Stir in peanut butter and cook a few minutes more.