Source: "Vegan Fusion World Cuisine" by Mark Reinfeld and Bo Rinaldi - Serves 3-4

• 1 1/2 tsp Brown mustard seeds

• 1 1/2 tsp Cumin seeds

• 2 TBL Toasted sesame oil

• 2 cups Chopped onion

• 2 TBL Garlic, minced

• 2 TBL Ginger root, peeled and minced

• 1 cup Tomatoes, chopped

• 1 cup Filtered water

• 1 1/2 cups Coconut Milk

• 3 cups Garbanzo beans, cooked

• 1/4 cup soy sauce or Bragg Liquid Amino

• 1 1/2 tsp Cinnamon powder

• 1 1/2 tsp Coriander, ground

• 1 tsp Cumin powder

• 1 tsp Cardamom powder

• 1/2 tsp Thyme

• 1/2 tsp Black Pepper, ground

• 1/8 tsp Clove, ground

• Cilantro, chopped, for garnish

• Optional - add hot peppers for spice

1. Place Brown mustard seeds and cumin seeds in a large, dry saute pan (with cover), on medium high heat, shake pan constantly, until seeds pop. Add to pan the oil, onion, garlic, and ginger; cook for 5 minutes stirring frequently.

2. Add tomatoes and cook for another 5 minutes, stirring occasionally. Reduce heat to simmer, add soy sauce, water, spices, coconut milk, and beans. Cook about 25 minutes, stirring occasionally.

3. For a thicker consistency, blend about half of the mixture until smooth then add it back into the pan.

4. Serve hot with cilantro garnish; rice makes a nice bed for the chana.