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Chole [choe'-leh]

(Contributed by Hannah Lehmann)

2 - 3 Tbs oil
Salt to taste
Chili powder to taste
3 Tbs curry powder
1 Tbs ground. Tumeric
1 Tbs ground. Coriander
1 1/2 Tbs garam masala
1 Tbs ground. Cinnamon
1 tbs. ground cumin
4 Tbs fresh ginger, chopped (optional)
3 Tbs garlic, chopped
3-4 onions, sliced
1 medium can chick peas drained,
1 medium can diced tomatoes/ or use 4 fresh tomatoes if avaiable

• In a heavy pot, heat the oil medium heat, then heat the spices, ginger, and garlic; add onions and cook till carmellized (turn brown) if its too sticky add some water or tomato water
• Add tomatoes and stir
• Add chick peas and some water (1/4 cup); bring to a boil; simmer until chickpeas have absorbed the spices (at least 20 mins).
• Serve with rice or naan.