Kabuli Channa

• 1 (15 ounce) can chickpeas, cooked,drained and washed
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1 onion, chopped fine
• 4 cloves garlic, chopped
• 1 teaspoon fennel
• 2 tablespoons curry powder, mixed with water to form runny paste
• 1 tablespoon tomato puree
• 4 tomatoes, quartered
• salt and pepper
• 1 pinch asafoetida powder (optional)
• hot water
• 1 cup chopped fresh coriander

1. Heat ghee and fry mustard till they begin to pop.
2. Reduce heat, add onion, saute until translucent.
3. Add garlic and fennel and saute for up to 5 minutes.
4. dont let garlic burn.
5. Reduce heat and add curry paste.
6. Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
7. Add tomato puree, chickpeas and tomatoes with 1/4 pint hot water.
8. Cook gently until water evaporates.
9. Add another 1/4 pint hot water and the salt, pepper and asafoetida.
10. Cook gently until water has evaporated again leaving a dryish curry.
11. Stir in coriander and serve.

chickpeas, ghee, mustard seeds, onion, garlic, fennel, curry powder, tomato puree, tomatoes, salt, asafoetida powder, water, fresh coriander

Taken from www.food.com/recipe/kabuli-channa-8914 (may not work)