Safaid Channe
Yield
6 servingsPrep
25 minCook
30 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chickpeas (garbanzo beans)
cooked |
|
| 1 | cup |
stock
chickpea |
|
| ¼ | cup |
vegetable oil
light |
|
| 2 | cups |
onions
finely chopped |
|
| 2 | teaspoons |
garlic
chopped |
|
| 2 | tablespoons |
ginger
shredded |
|
| 2 | teaspoons |
coriander
ground |
|
| ⅓ | teaspoon |
cardamom seeds
ground |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | medium |
tomatoes
chopped |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 237 | ml |
stock
chickpea |
|
| 59 | ml |
vegetable oil
light |
|
| 473 | ml |
onions
finely chopped |
|
| 1E+1 | ml |
garlic
chopped |
|
| 3E+1 | ml |
ginger
shredded |
|
| 1E+1 | ml |
coriander
ground |
|
| 1.7 | ml |
cardamom seeds
ground |
|
| 7.5 | ml |
lemon juice
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | medium |
tomatoes
chopped |
|
| 5 | ml |
salt
|
|
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 ½ 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 chilies.
Serve with any puffy bread.
