| | Directions | | Add spices and oil to a large skillet with onions and sauté. Add in all other ingredients, except chick peas. Cook about 40 minutes. Add in chickpeas, cook about 5 minutes more. Serve over basmati rice, or rice pilaf. |
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| Ingredients | | - |  | 1 1/2 cups water |
| - | | 1 cup tomato puree |
| - | | 1/4 cup Oil |
| - | | 3 potatoes, peeled and sliced |
| - | | 3 tomatoes, peeled, chopped coarse |
| - | | 2 onions, thinly sliced |
| - | | 1 1/2 pounds green beans |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon ground cloves |
| - | | 1 teaspoon turmeric |
| - | | 1 teaspoon Ginger |
| - | | 1 teaspoon pepper |
| - | | 1 can chickpeas, drained (16 ounce can) |
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