• 1/4 cup olive oil
• 1/4 tsp crushed asa foetida
• 1 tbsp toasted cumin seed
• 1 small red onion finely chopped
• 1 clove garlic crushed
• 1/2 inch ginger root grated
• 1/2 tsp salt
• 1 green chili (serrano) chopped
• 2 tbsps lime juice
• 1 large tomato, sliced
• 2 cups cooked chickpeas
• 1/2 cup fresh cilantro chopped

1. Saute asa foetida, garlic, cumin and onion in oil until onion is translucent
2. Add everything else except cilantro; stir, then cover and simmer 5 minutes
3. Adjust seasoning and mix in the cilantro

From Silk Road Cooking