This wonderful concoction was given to me by Dave Warners. Dave spent a few years in Tanzania and loves some of the flavors their family picked up there. This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine.

Total preparation time: 25 minutes
Number of dinner sized portions: 6 meals

Saute in saucepan:
1 T oil
2-3 cloves garlic, minced
4 whole cloves or 1/8 t ground cloves
1 1/2 t. ground turmeric

Combine in saucepan:
2 c. cooked or canned chick-peas (garbanzos), drained (500ml)
1 tomato, chopped (or a can of diced tomatoes)
1 1/2 c. coconut milk (375ml)
1/2 t. salt

Dave also likes to add a cup or so of cooked kale or spinach and a diced onion. He also includes some curry powder when spicy is the occation, maybe 2-3 teaspoons, or a pinch of cayenne. Its really quite an easy recipe and also very flexible to play around with. Bring the mixture to a boil and then reduce heat and simmer at least 20 minutes to blend the flavors. Serve over rice with peanuts and shredded coconut as condiments if you like. Happy eating!