3/4 lb Dried garbanzo beans

           (chickpeas) or about 3 cans
      4 lg Green chilis (Anneheim)

      1 md Onion, chopped

      1 T  Chopped garlic

    1/2 c  Fresh cilantro (coriander)

           (not too tightly packed)
           Rind of 3/4 lemon (removed
           With vegetable peeler -- no
           White pith)
      2 t  Ground coriander

      1 t  Ground cumin

      1 t  Ground turmeric

    1/4 t  Ground cardomon

    1/4 t  Ground anise seeds

      1 T  Tamari (soy sauce)

      1 T  Worcestershire sauce

           (optional -- not necessarily
           Vegetarian)
      1 c  Apple juice

      1    14 oz can evaporated skim

           Milk (or substitute soy or
           Rice milk)
           Rice
  1) Soak garbanzo beans and cook according to package directions (I used a

  crock pot). 2) Take next set of ingredients and blend in food processor or
  blender until they form a paste. 3) Heat a non-stick skillet over medium
  heat for a few minutes then add paste. Stir and cook for about five
  minutes. Some of paste may stick and brown but don't let it burn. Add apple
  juice and stir to unstick bottom crust. Cook for another 5 minutes
  stirring. 4) Add cooked garbanzo beans and bring to a low boil. Reduce heat
  and simmer about 15 minutes. 5) Add evaporated milk and simmer another 15
  minutes. 6) Serve over rice.
  From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran). Fatfree Digest
  [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV