Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           chickpeas -- (6 oz)
   3      cloves        garlic -- peeled
     1/2  medium        onion -- thickly sliced
   1      inch          peeled ginger -- cut in thin strips
     1/2                tomato -- sliced
   2      tablespoons   onion powder
     1/4  teaspoon      red chili powder
     1/4  teaspoon      paprika
     1/4  teaspoon      turmeric
     1/2  teaspoon      ground coriander
     1/2  teaspoon      sugar
     1/2  teaspoon      salt
   3                    green cardamoms
   3                    cloves
   1                    bay leaf
     1/2  stick         cinnamon
   2      teaspoons     ground fennel powder
   2      teaspoons     fresh cilantro
   2      teaspoons     lemon juice
  16      ounces        water

Preparation:

Heat heavy-bottom pan, and add 1 T. canola oil. Add 2 T. smashed green cardamom, smashed cloves, bay leaf, and cinnamon stick. Roast about 1 minute. Add onions, cook until brown, then add sliced ginger and smashed garlic. Cook until brown, then add tomatoes, chick peas and 16 oz. water. Add all ground spices, sugar and salt. Cook 5 to 7 minutes, covered. Add ground fennel and cilantro. Cook uncovered 2 minutes. Add lemon juice, remove from heat, cover, and let sit. Serve.