Put oil in pan and heat on medium. Add cumin seeds and cook until a little brown, but don't burn (happens almost immediately). Add bay leaves and green chilis and fry a little (can remove jalapenos before serving if don't want too spicy). Add finely chopped onions and saute well.
Add corriander powder and keep mixing. Add cayanne and a couple of pinches of tumeric, along with garam masala. After mixing, add tomatoes (finely chopped). Let it took a bit. Then, drain the chick peas and wash. Add to mixture and add water (1/2-3/4 cups per can). Add 1 tsp salt. Cover and simmer about 10 min. Serve with rice and maybe pita bread.
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 108 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 25.3mg||1 %|
|Potassium 920.6mg||24 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 17.3g|
|Protein 5.1g||7 %|
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Calories per serving: 210
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