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garlic-chickpeas recipe

Date:    Tue, 15 Mar 94 16:03:27 MST
 From:    seb1@bighorn.dr.att.com (Sharon Badian, AT&T - GBCS Labs, Denver)
 I adapted this from Madhur Jaffrey's Asian Vegetarian Cookbook
 Chickpeas with chilis, garlic and potatoes - Serves a bunch
 20 cloves of garlic, peeled
 1/4 cup water
 2 tsp cumin seeds
 2 jalapenos, seeded and sliced (use more if you dare)
 3 19 oz cans chickpeas, drained
 6 potatoes, peeled and cut into small cubes
 2 8 oz cans tomato sauce
 1 tsp 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
 kwvegan vegan