Chickpeas with Garlic, Tomatoes, and Green Chilies

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Chickpeas with Garlic, Tomatoes, & Green Chilies

Source: World-of-the-East Vegetarian Cooking

 

18 to 24 cloves garlic, peeled

4 Tbsp. vegetable oil

2 tsp. whole cumin seeds

2 cups tomato sauce, canned or homemade

3 20-oz cans of drained chickpeas or 6 1/2 cups boiled, drained chickpeas

6 medium potatoes, boiled, peeled & cut into 3/4 in. cubes

1 1/2-2 tsp. salt

5 fresh hot green chilies

2 tsp. ground cumin seeds

1 tsp. lemon juice

1/8 tsp. 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.

 

 

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