Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 & peeled),
                        -- cut in 3/4" cubes
   1 1/2  teaspoons     salt -- (or more)
   5                    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.