Safaid Channe

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"