1 ts Mustard seeds

           -- (black or yellow)
      2 tb Olive oil

      1 pn Crushed red chili flakes

    1/2 c  Minced shallots

      4 c  Cooked chickpeas

    1/2 ts Turmeric

    1/2 ts Cumin powder

    1/4 ts Ginger powder

      1 pn Sea salt

    1/4 c  Chopped fresh cilantro

  Serve this hearty garbanzo bean dish with a salad and Indian flatbread.
  DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil until
  they begin to pop.
  Add chili and shallots and saute until shallots are soft.
  Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent
  sticking.  Simmer for 15 minutes, sprinkle with cilantro and serve.
  Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg chol,
  94 mg calcium

  HINT: Serve over hot basmati rice.
  Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias