Balti chick-peas (chanay ka shorba)

1. (1) put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until golden brown.
2. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp.
3. Add a tablespoon of water at a time if required.
4. (2) add the cooked or canned chick-peas, salt, red chili powder, and turmeric, and stir well.
5. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy.
6. The dish can be served at this point as a masala curry.
7. (3) for a "runny" curry, add 300-425 ml of boiling water and simmer again ln low heat for 10-15 minutes.
8. Increase or decrease amount of water to your liking.
9. (4) add the whole chili, coriander, and garam masala.
10. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top. Serve with rice and plain salad.
11. (from a taste of baltistan, sabiha khokhar.