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
done.
kwvegan vegan