Safaid Channe

Recipe Ingredients

4 cups	948ml	Cooked chick peas
1 cup	237ml	Chick pea stock
1/4 cup	59ml	Light vegetable oil
2 cups	125g / 4.4oz	Finely chopped onions
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Shredded ginger
2 teaspoons	10ml	Ground coriander
1/3 teaspoon	1.7ml	Ground cardamom
1 1/2 teaspoons	7.5ml	Lemon juice
1/4 teaspoon	1.3ml	Red pepper
1/4 teaspoon	1.3ml	Black pepper
1 teaspoon	5ml	Tomato - chopped (medium)
1 tablespoon	15ml	Salt

Recipe Instructions

Heat oil in a large pot over medium heat. Add onions and fry for 5 minutes. Add garlic and ginger and fry for 2 minutes. Add all the spices plus the lemon juice. Mix well and fry for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, salt and another 1/2 cup of water. Cover and simmer over low heat for 10 minutes. Add chick peas and cook, covered, for another 10 minutes. Serve garnished with sliced onion and green chiles. Serve with any puffy bread.

Source:
Julie Sahni, "Classic Indian Cooking"

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