Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      cloves        garlic -- peeled
     1/4  cup           water
   2      teaspoons     cumin seeds
   2                    jalapenos -- seeded and sliced
   3      19 oz cans    chickpeas -- drained
   6                    potatoes -- peeled,
                        -- cut into small cubes
   2      8 oz cans     tomato sauce
   1      teaspoon      ground cumin
   2      cups          water
                        salt to taste

Preparation:

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. Adapted this from Madhur Jaffrey's Asian Vegetarian Cookbook