Chickpeas With Garlic, Tomatoes and Green Chilies

Recipe Ingredients

18		Garlic - (up to 24), peeled
4 tablespoons	60ml	Vegetable oil
2 teaspoons	10ml	Whole cumin seeds
2 cups	474ml	Tomato sauce - (canned or homemade)
6 1/2 cups	1540ml	Cooked chickpeas - (or), drained
3		Garbanzo beans - (20 oz)
6		Potatoes - (boiled & peeled), (medium) cut in 3/4" cubes
1 1/2 teaspoons	7.5ml	Salt - (or more)
5		Fresh hot green chilies
2 teaspoons	10ml	Ground cumin seeds
1 teaspoon	5ml	Ground amchoor or lemon juice
1/8 teaspoon	0.6ml	Cayenne pepper

Recipe Instructions

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.

Source:
vegetarian resource: http://eserver.org/recipes/chickpeas-and-potatoes.txt

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