2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter
Heat oil on medium high heat. Fry onions until slightly browned.
Reduce heat to medium. Add garlic, curry, and paste. Stir and
simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt,
and black pepper. Simmer 5-6 minutes, stirring occasionally. Add
red pepper to taste. Add butter, stirring through to melt it.
Stir and simmer for 5 minutes more or until peas are softened and
dish is hot. Serve over rice.