Sarvory Chick Peas

This dish is best made just before serving. Recipe unsuitable to freeze.
Ingredients:
1 cup dried chick peas
30g ghee
2 medium onions, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ teaspoon ground turmeric
1 teaspoon garam masala
3 cups water
2 medium tomatoes, peeled, chopped
1 small fresh green chilli, seeded, chopped
2 bay leaves,
2 tablespoons chopped fresh coriander
1 tablespoon lemon juice

Procedure:
1. Place chick peas in large bowl. Cover with water, cover, stand overnight. Rinse and drain chick peas.
2. Heat ghee in large sauce pan, add onions, garlic and ginger, stir over medium heat for about 3 minutes (or microwave on HIGH for about 4 minutes) or until onions are soft. Stir in turmeric and garam masala, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute).
3. Stir in water, tomatoes, chilli, bay leaves, half the coriander and all the chick peas. Bring to boil, reduce heat, cover and simmer for about 1 hour (or microwave on HIGH for about 30 minutes) or until chick peas are tender; stir occasionally.
4. Stir in remaining coriander and lemon juice. Serves 6.