Chickpeas With Garlic, Tomatoes and Green Chilies

Chickpeas With Garlic, Tomatoes and Green Chilies

Course :	Indian
From:	HungryMonster.com
Serves:	1

Ingredients:

18	cloves	garlic -- (up to 24), peeled
4	tablespoons	vegetable oil
2	teaspoons	whole cumin seeds
2	cups	tomato sauce -- (canned or homemade)
6 1/2	cups	cooked chickpeas -- (or), drained
3	cans	garbanzo beans -- (20 oz)
6	medium	potatoes -- (boiled and peeled), cut in 3/4 inch cubes
1 1/2	teaspoons	salt -- (or more)
5	medium	fresh hot green chilies
2	teaspoons	ground cumin seeds
1	teaspoon	ground amchoor or lemon juice
1/8	teaspoon	cayenne pepper

Preparation:

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. Note: This dish may be served with almost any Indian meal, accompanied by a green vegetable, a yogurt relish and a bread. Or try a bowl of these chickpeas, some pita bread, and a quick cucumber and yogurt combination.