Safaid Channe

Course : Curry
Serves: 6
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4 cups cooked chick peas
1 cup chick pea stock
1/4 cup light vegetable oil
2 cups finely chopped onions
2 teaspoons garlic chopped
2 tablespoons shredded ginger
2 teaspoons ground coriander
1/3 teaspoon ground cardamom
1 1/2 teaspoons lemon juice
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1 medium tomato -- chopped
1 tablespoon salt

Preparation / Directions:

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.

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