500g (1 lb) chick peas, soaked overnight
3 tablespoons oil
2 onions, chopped
1 teaspoon chilli powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons chopped root ginger
6 cardamom pods (split and use seeds)
2 cloves garlic, crushed
500g (1 lb) tomatoes, skinned and chopped
2 tablespoons tomato puree
salt and pepper
1 tablespoon chopped coriander or parsley

Drain the chick peas, place in a pan and cover with cold water. Bring to the boil and simmer for two hours. Drain and reserve the liquid. Heat the oil in a large pan, add the onions and fry until softened. Add the spices and garlic and cook for a further 2 minutes. Add the tomatoes, tomato puree, chick peas, 300 ml (1/2 pint) of the reserved liquid, and salt and pepper to taste. Cover and simmer gently for one hour or until the peas are tender. Sprinkle with the coriander/parsley.

(Serves 6)