Jeera Channa

200 gm Kabuli Channa (chick-peas), soaked overnight. 2 garlic pods. 2 tbsp crushed garlic. 2 red bird eye chili, sliced.1 white onion, chopped. 3 tomatoes, blended. 1 tsp whole jeera (cumin), 2 bay leaves, 2 tsp ground jeera (cumin), 2 tsp, chives, chopped. Pickle of 2 limes, sliced. 2 stems of fresh parsley, cleaned. Salt & paprika to taste. 2 tsp Olive oil.

Boil the chick-peas with the garlic pod, retain the water. Heat oil in a pan, add the whole cumin till it crackles. Add the crushed garlic, chili and onion  and cook till transparent. Add the tomatoes and cook further stirring on high flame for 5- 7 minutes. Mix in cumin powder, salt, paprika and chives. Stir for a minute and add in the chick peas with its water. Add the pickled lime, cover and cook on low fire, stirring occasionally for 30 mins. Garnish with parsley and serve.