Garbanzo Bean Stew with Tomatoes

1 tbs vegetable oil
1 tsp cumin seed
1 medium onion, finely chopped (1/2c)
1 tbs chopped gingerroot
2 medium cloves garlic, finely chopped
2 medium tomatoes, finely chopped (1 1/2c)
1 tbs mango powder (amchur)
1 tsp coriander seed, ground
1 tsp cumin seed, ground
1 tsp salt
1/2 tsp ground red pepper (cayenne)
1/4 tsp cardamom seeds, ground
1 cup water
2 cans garbanzo beens, rinsed, drained
1 cup water
2 tbs chopped fresh cilantro
2 or 3 fresh Tai, serrano or cayenne chilies
cut lengthwise in half
1 medium lime, cut into wedges

1. Heat oil in 2 quart saucepan over medium
high heat. Add cumin seed; sizzle 30 seconds.

2. Add onion, gingerroot and galic; stir fry
2 to 3 minutes or until onion is golden brown.

3. Stir in tomatoes, mango powder, coriander,
cumin seed, salt, red pepper and cardamom;
reduce heat. Partially cover and simmer 4o to 5
minutes, stirring occasionally until a very
thin film of oil glistens on surface of sauce.

4. Stir in garbanzo beans and water. Cover and
simmer 8 to 10 minutes or until sauce is slightly
tickened. Sprinkle wiht cilantro; garnish with
chiles and lime wedges.