Chickpeas Masala Print
8 cups chopped onion
3/4 cup oil
1/2 cup thinly sliced fresh ginger
1/3 cup garlic, minced
3 quarts peeled potatoes, diced
1 & 1/2 gallon (6 lbs) chickpeas, cooked
4 sticks cinnamon
8 bay leaves
2 Tbsp chili powder
3 Tbsp turmeric
1 gallon water
Salt & pepper to taste
Cooked rice or couscous as needed

In stock pot, cook onions in oil over medium heat, just until they begin to brown, about 5 to 8 minutes.
Stir in ginger and garlic, cook additional 2 to 3 minutes.
Stir in potatoes, chickpea, cinnamon, bay leaves, chili powder and turmeric.
Add water; bring to boil.
Cook over medium heat, an additional 10 minutes, stirring occasionally until mixture thickens and potatoes are tender.
Add water if necessary to prevent sticking.
Remove cinnamon sticks and bay leaves.
Add salt and pepper to taste.
To serve, portion about 1 cup chickpeas over rice or couscous.

Makes 24 (1 cup) servings.
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