Name: Chana Masaledar (Spicy Chick Peas)
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)

The nature and depth of human pride are illuminated by comparing boasting to self-pity. Both are manifestations of pride. Boasting is the response of pride to success. Self-pity is the response of pride to suffering. Boasting says, 'I deserve admiration because I have achieved so much.' Self-pity says, 'I deserve admiration because I have suffered so much.' Boasting is the voice of pride in the heart of the strong. Self-pity is the voice of pride in the heart of the weak. Boasting sounds self-sufficient. Self-pity sounds self-sacrificing. The reason self-pity does not look like pride is that it appears to be so needy. But the need arises from a wounded ego. It doesn't come from a sense of unworthiness, but from a sense of unrecognized worthiness. It is the response of unapplauded pride. Christian Hedonism severs the root of self-pity. People don't feel self-pity when suffering is accepted for the sake of joy.

John Piper

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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