| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Vegetarian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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