Chick Pea Curry

450 g/1 lb chick peas, soaked overnight
3 tablespoons polyunsaturated vegetable oil
2 onions, peeled and chopped
1 teaspoon chilli powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons chopped root ginger
6 cardamoms, split and seeds removed
2 cloves garlic, peeled and crushed
450 g/1 lb tomatoes, skinned and chopped
2 tablespoons tomato purée
salt
freshly ground black pepper
1 tablespoon chopped coriander or parsley, to
garnish

Drain the chick peas, place in a pan and cover with cold water. Bring to the boil and simmer for 2 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 nth/1/2 pint of the reserved liquid, and salt and pepper to taste.

Cover and simmer gently for 1 hour or until the peas are tender. Sprinkle with the coriander or parsley. Serve immediately.

SERVES 6