Thai Green Curry 3/4 lb dried garbanzo beans 1 (chickpeas) or about 3 cans 4 large green chilies (anaheim) 1 medium onion chopped 1 tablespoon chopped garlic 1/2 cup fresh cilantro (coriander) 1 small lemon peeled, sectioned, chopped 2 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/4 teaspoon ground cardamom 1/4 teaspoon ground anise seeds 1 tablespoon tamari (soy sauce) 1 tablespoon worcestershire sauce 1 cup apple juice 1 14 oz can evaporated skim milk 1 rice 1. Soak garbanzo beans and cook in crock pot until tender. 2. Take next set of ingredients and blend in food processor or blender until they form a paste. 3. Heat a non-stick skillet over medium heat for a few minutes then add paste. Stir and cook for about five minutes. Some of paste may stick and brown but don't let it burn. Add apple juice and stir to unstick bottom crust. Cook for another 5 minutes stirring. 4. Add cooked garbanzo beans and bring to a low boil. Reduce heat and simmer about 15 minutes. 5. Add evaporated milk and simmer another 15 minutes. 6. Serve over rice. Yield: 1