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Safaid channe

Yield: 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

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