Chickpeas With Chiles, Garlic And Potatoes |
Course : Indian
Serves: 1 |
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Ingredients:
20 cloves garlic -- peeled |
1/4 cup water |
2 teaspoons cumin seeds |
2 medium jalapenos -- seeded and sliced |
57 ounces chickpeas -- drained |
6 medium potatoes -- peeled, -- cut into small cubes |
16 ounces tomato sauce |
1 teaspoon ground cumin |
2 cups water |
1 teaspoon salt to taste |
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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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