[One] objection to the study of theology is that it deceives Christians from simple faith in the Bible. The underlying premise of this objection is that believing is good and knowing is bad. But in fact the Bible lauds both believing and knowing (Rev. 2:23; Matt. 22:37). God has gone to the trouble of revealing information about Himself in creation and His Word. Is it not the height of irreverence to say we should ignore this information? Christianity is about truth and one important way to relate to truth is to know it (Paul Thorsell).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Sainsbury’s, Sainsbury7	6	servings

INGREDIENTS

6	tb	Vegetable oil
4		Bay leaves; crumbled (4 to 6)
1	tb	Cumin seeds
1		400 gram can tomatoes; (14oz)
375	g	Kabli chana; (chick-peas) soaked
		; overnight in cold
		; water and drained
		; (12oz)
2		Green chillies; de-seeded if wished
2	ts	Salt
900	ml	Hot water; (1 1/2 pints)
2		Garlic cloves. sliced finely
50	g	Fresh parsley; chopped (2oz)

INSTRUCTIONS

Heat 4 tablespoons of the oil in a saucepan over a medium heat and
cook the bay leaves and cumin for 1-2 minutes, stirring continuously.
Add the canned tomatoes with their juice, the chick-peas, whole
chillies, salt and hot water.
Bring to the boil and boil rapidly for 10 minutes, then reduce the
heat, cover and simmer for 3-4 hours, until the pulses are tender.
When the chick-peas are ready, heat the remaining oil in a small
frying-pan over a medium-low heat and cook the garlic slices for
about 5 minutes, until beginning to brown, stirring occasionally.
Stir the garlic and parsley into the chick-peas. Cook for a further 10
minutes, then serve.
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