Chick Peas with Garlic and Green Chilies

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Chick Peas with Garlic & Green Chilies

 

8 cloves garlic, chopped

1/2 teaspoon cumin seeds

6 vegetable broth

2 tomato paste, mix with 1/4 c. water

30 ounces garbanzo beans, cooked

2 whole potatoes, peeled and diced

1 cup water

1 teaspoon salt

4 Anaheim chili peppers, chopped

1 teaspoon cumin powder

1/2 teaspoon lemon juice

1/8 teaspoon cayenne

 

Saute cumin seeds and garlic in stock or sherry for a few minutes, then add

diluted tomato paste and cook one minute longer. Add garbanzos, water, potato,

salt, chilies, ground cumin, lemon juice and

(optional) cayenne pepper. Simmer 20 minutes. Serve with corn tortillas.

Makes 4 servings.