Chickpeas With Chiles, Garlic And Potatoes

Recipe Ingredients

20		Garlic - peeled
1/4 cup	59ml	Water
2 teaspoons	10ml	Cumin seeds
2		Jalapenos - seeded and sliced
3		Chickpeas - drained
6		Potatoes - peeled, cut into small cubes
2		Tomato sauce
1 teaspoon	5ml	Ground cumin
2 cups	474ml	Water
		Salt to taste

Recipe Instructions

Process garlic in a food processor with 1/4 cup water until processed into a smooth paste.

Heat a large skillet, wok or soup pot over medium high heat. Add garlic paste and cook for a couple of minutes. Add more water if it dries out too much. Add cumin seeds and stir for 1 minute.

Add tomato sauce, stir and cook for 2 more minutes.

Add remaining ingredients. Stir. Bring to a boil. Reduce heat to simmer. Cover and cook for about 30 minutes or until potatoes are done.

Adapted this from Madhur Jaffrey's Asian Vegetarian Cookbook.

Source:
Kriton Kyrimis

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