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 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"
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