Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         dried garbonzo beans
                        (chickpeas) or about 3 cans
   4      large         green chiles -- (Anaheim)
   1      medium        onion -- chopped
   1      tablespoon    chopped garlic
     1/2  cup           fresh cilantro -- (coriander)
   1      small         lemon -- peeled, sectioned,
                        -- chopped
   2      teaspoons     ground coriander
   1      teaspoon      ground cumin
   1      teaspoon      ground turmeric
     1/4  teaspoon      ground cardamom
     1/4  teaspoon      ground anise seeds
   1      tablespoon    tamari -- (soy sauce)
   1      tablespoon    Worcestershire sauce
   1      cup           apple juice
   1      14 oz can     evaporated skim milk
                        rice

Preparation:

1. Soak garbonzo beans and cook in crock pot until tender. 2. Take next set of ingredients and blend in food processor or blender until they form a paste. 3. Heat a non-stick skillet over medium heat for a few minutes then add paste. Stir and cook for about five minutes. Some of paste may stick and brown but don't let it burn. Add apple juice and stir to unstick bottom crust. Cook for another 5 minutes stirring. 4. Add cooked garbonzo beans and bring to a low boil. Reduce heat and simmer about 15 minutes. 5. Add evaporated milk and simmer another 15 minutes. 6. Serve over rice