2 tbsp. butter or vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1/2 tsp. ground ginger OR
1 tbsp. minced fresh ginger root
1 tsp. each of ground cumin and coriander
1/2 tsp. each of turmeric and cayenne pepper
19 oz. can chick peas
Chopped fresh parsley (optional)

Makes 5 Servings

Recipe from Chatelaine Cook Book 

Heat the butter or oil in a large frying pan.  Add the onion, garlic and ginger.  Turn heat to low.  Sprinkle with the seasonings and stir frequently for about 2 min. until onion has softened a little.  

Add the liquid drained from the can of chick peas and boil vigorously until reduced to about 1/3 cup.  Stir in the chick peas and just heat through.  Serve warm, sprinkled with parsley, or cover and refrigerate.  The flavor improves with at least 1 days refrigeration.  This dish is delicious cold or hot and goes well with chicken.