Chickpea curry

If you came here from Gary's blog, here's that chickpea curry he's talking about!  (recipe courtesy of my pals Kendra and Peter):

2 cans (19oz each) chickpeas

1/4c vegetable oil

generous pinch asafetida

1t cumin seeds

1 med-small onion, peeled and chopped

3 cloves garlic, peeled and chopped

1/4c canned chopped tomatoes

2t peeled, finely grated ginger

1 1/4c prepared black tea (we like Lap Sang Su Shong)

1 to 2 hot green chilis, cut into fine rounds

1t salt

2t ground toasted cumin seeds

1t garam masala

3-4T coarsely chopped fresh cilantro

1T lemon juice

Rinse and drain chickpeas.

Heat oil over medium-high heat. Add asafetida and cook for a few seconds. Add cumin seeds and cook for 15 seconds, Add onion and cook until onion turns quite brown. Add garlic and cook until golden. Add tomatoes and cook until they turn dark and thick. Add ginger, stir well. Add chickpeas and remaining ingredients. Simmer over low heat for 10 minutes, stirring occasionally.