Chickpeas with Garlic & Green Chiles
Source of Recipe
adapted from Madhur Jaffrey's Eastern Vegetarian Cooking
List of Ingredients
5 cloves minced garlic
1/2 teaspoon cumin seeds
stock for sauteing
1 tablespoon tomato paste mix with 3 tbl. water
15 ounces chick peas, drained
1 medium large potato, peeled and diced
1/2 cup water
1/2 teaspoon salt
1 fresh green chile, chopped
1/2 teaspoon ground cumin
few drops lemon juice
cayenne pepper (optional)Recipe
Saute the cumin seeds and garlic in stock or sherry for 2 mins, then add the diluted tomato paste and cook for 1 minute longer. Then add the chick peas, water, potato, salt, green chilies, ground cumin, and lemon juice.I find that one green chili makes this pleasantly spicy, but if you like it hot, add cayenne pepper or chili powder at this stage. Simmer for 20 minutes. Serve with bread; I like pita bread, but crusty bread or tortillas work just as well. Serves 2, can easily double
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