Safaid channe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked chick peas |
| 1 | cup | Chick pea stock |
| ¼ | cup | Light vegetable oil |
| 2 | cups | Finely chopped onions |
| 2 | teaspoons | Chopped garlic |
| 2 | tablespoons | Shredded ginger |
| 2 | teaspoons | Ground coriander |
| ⅓ | teaspoon | Ground cardamom |
| 1½ | teaspoon | Lemon juice |
| ¼ | teaspoon | Red pepper |
| ¼ | teaspoon | Black pepper |
| 1 | medium | Tomato, chopped |
| 1 | teaspoon | Salt |
Directions
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 ½ 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"