Preparation / Directions:
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.
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