| 1 | Heat oil in a large pot over medium heat. |
| 2 | Add onions & fry for 5 minutes. |
| 3 | Add garlic & ginger & fry for 2 minutes. |
| 4 | Add all the spices plus the lemon juice. |
| 5 | Mix well & fry for 2 minutes. |
| 6 | Add tomatoes & cook for another 5 minutes. |
| 7 | Add the stock, salt & another ?cup of water. |
| 8 | Cover & simmer over low heat for 10 minutes. |
| 9 | Add chick peas & cook, covered, for another 10 minutes. |
| 10 | Serve garnished with sliced onion & green chilies. |
| 11 | Serve with any puffy bread. |
| 12 | Julie sahni, "classic indian cooking |
