Recipe - Safaid Channe

4 cup Cooked chick peas
1 cup Chick pea stock
One fourth cup Light vegetable oil
2 cup Finely chopped onions
2 teaspoon Chopped garlic
2 tablespoon Shredded ginger
2 teaspoon Ground coriander
1/3 teaspoon Ground cardamom
1 One half teaspoon Lemon juice
One fourth teaspoon Red pepper
One fourth teaspoon Black pepper
1 md Tomato, chopped
1 teaspoon 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 One half cup of water. Cover & simmer over low
heat for 10 minutes. Add chick peas & cook, covered, for another 10
minutes. Serve garnished with cut or sliced up onion & green chilies. Serve with any
puffy bread.

Julie Sahni, "Classic Indian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini