Chickpeas With Chiles, Garlic And Potatoes

Course : Curry
Serves: 1
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20 cloves garlic -- peeled
1/4 cup water
2 teaspoons cumin seeds
2 medium jalapenos -- seeded and sliced
57 ounces chickpeas -- drained
6 large potatoes -- peeled, -- cut into small cubes
16 ounces tomato sauce
1 teaspoon ground cumin
2 cups water
1 teaspoon salt to taste

Preparation / Directions:

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

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