Chickpeas With Chiles, Garlic And Potatoes

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Chickpeas With Chiles, Garlic And Potatoes

 

20 cloves garlic, peeled

1/4 cup water

2 teaspoons cumin seeds

2 jalapenos, seeded and sliced

3 19 oz cans chickpeas, drained

6 potatoes, peeled, cut into small cubes

2 8 oz cans tomato sauce

1 teaspoon ground cumin

2 cups water

salt to taste

 

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.

Makes 4 to 6 servings.

 

 

 

 

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