Chana Masala

2 T vegetable oil

1 medium onion, chopped

1 large clove of garlic, minced

1 T curry

1 T tomato paste

15 oz can of chick peas drained, reserving 3 T liquid

1/2 T lemon juice

1/2 t salt

fresh black pepper

crushed red pepper, optional to taste

1 T butter

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.