Chanay Ka Shorba (Balti Chick-peas )

• 4 oz oil
• 4 oz grated onion
• 1/2 tsp fresh ground ginger root
• 1/2 tsp ground fresh garlic
• 4 oz fresh tomatoes finely chopped
• 12 oz cooked chick peas
• 1/2 tsp salt
• 1/2 tsp red chili powder
• 1 pinch of ground turmeric
• 1 pints water
• 2 tbsp coriander
• 1 tsp garam masala

1. in a deep pan add oil cook onions 5 minutes until golden brown, add garlic, ginger, and tomato simmer covered 10-15 minutes on low heat until oil seperates and mixture turns to a pulp
2. add cooked chick peas , salt, red chilies, and turmeric stir well.
3. add 6 tablespoon of boiling water and simmer on low heat 5-7 minutes or until excessive liquid evaporates and there is a thick gravy.
4. at this point this could be served as a masala curry
5. here you can add water here and make a runny curry you can increase or decrease water to your liking
6. add garam masala and coriander cover remove from heat let sit for 5 minutes serve with rice
7. recipe from "Favorite Balti and Indian recipes" cookbook

oil, onion, ground ginger root, garlic, tomatoes, peas, salt, red chili powder, ground turmeric, water, coriander, garam masala

Taken from cookpad.com/us/recipes/342957-chanay-ka-shorba-balti-chick-peas (may not work)