Title: Safaid Channe
Categories: Ethnic Vegetarian
Yield: 6 Servings

4	c	Cooked chick peas
1	c	Chick pea stock
1/4	c	Light vegetable oil
2	c	Finely chopped onions
2	ts	Chopped garlic
2	tb	Shredded ginger
2	ts	Ground coriander
1/3	ts	Ground cardamom
1 1/2	ts	Lemon juice
1/4	ts	Red pepper
1/4	ts	Black pepper
1	md	Tomato, chopped
1	ts	Salt

Heat oil in a large pot over medium heat. Add onions & fry for 5 minutes. Add garlic & ginger & fry for 2 minutes. Add all the spices plus the lemon juice. Mix well & fry for 2 minutes. Add tomatoes & cook for another 5 minutes.

Add the stock, salt & another 1/2 cup of water. Cover & simmer over low heat for 10 minutes. Add chick peas & cook, covered, for another 10 minutes. Serve garnished with sliced onion & green chilies. Serve with any puffy bread.

Julie Sahni, "Classic Indian Cooking"

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