Chickpeas With Garlic, Tomatoes and Green Chilies

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Chickpeas With Garlic, Tomatoes and Green Chilies

 

18 cloves garlic, up to 24, peeled

4 tablespoons vegetable oil

2 teaspoons whole cumin seeds

2 cups tomato sauce, canned or homemade

6 1/2 cups cooked chickpeas, drained

6 medium potatoes, boiled and peeled, cut in 3/4 " cubes

1 1/2 teaspoons salt or more

5 fresh hot green chilies

2 teaspoons ground cumin seeds

1 teaspoon ground amchoor or lemon juice

1/8 teaspoon cayenne pepper

 

Put the garlic into the container of a food processor or blender. Add

1/4 cup water and blend until you have a smooth paste.

Heat the oil in a 10-inch-wide, heavy pot over a medium-high flame.

When hot, put in the cumin seeds. A few seconds later, put in the garlic

paste.

Fry for about 2 minutes, stirring all the time. Add the tomato sauce.

Keep stirring and cook for another minute. Add the drained chickpeas,

diced potatoes, 2 cups water, salt, green chilies, ground cumin, lemon,

and cayenne.

Stir gently and bring to a simmer.

Cover, turn heat to low, and simmer gently for 20 minutes.

Note: This dish may be served with almost any Indian meal, accompanied

by a green vegetable, a yogurt relish and a bread. Or try a bowl of

these chickpeas, some pita bread, and a quick cucumber and yogurt

combination.

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Char Haz

charrem

 

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