Said the cook to the Chickpea in the pot:
"You think I'm torturing you.
I'm giving you flavor, so you can mix with rice and spices
and be the lovely vitality of a human being."
-Jalal al-Din Rumi

-Serves 12,000-

Ingredients:

4 tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 medium onion, peeled and chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
3 cloves minced garlic
Fresh ginger (about 1/2 inch square), peeled and grated
2 Tablespoons tomato paste
24 oz cooked chickpeas
1/2 teaspoon cayenne pepper
2 Tablespoons lemon juice

Garnish:

3 tomatoes, quartered
1 medium onion, thinly sliced
4 green chilies, seeded and thinly sliced

Preparation:

Heat on medium the oil in a large heavy skillet.
When hot, put in the whole cumin seeds.
As soon as they begin to darken, add chopped onion.
Stir for seven minutes, or until onions become translucent.
Turn the heat to low and add the cinnamon, nutmeg, cloves and coriander.
Mix and add the garlic and ginger, stirring for about 3 minutes.
Add the tomato paste.
Add chickpeas and two Tablespoons of water.
Add salt, cayenne and lemon juice.
Mix well, cover and let the flavors combine for about 5 minutes.
Stir gently every now and then, taking care not to break the chickpeas.
Serve with basmati rice in a bowl garnished with quartered tomatoes, raw onion slivers and green chili slivers.
This dish can function as a main course or as a side.

What wines to serve?

White:
Weingut Eugen Wehrheim
Riesling Kabinett 2002
Niersteiner Bildstock
11.99

Rose:
Garnier Rose D'Anjou 2003
20.99

Red:
Domaine Filliatreau
Cabernet Franc 2002