Ingredients
|
Quantity
|
Garlic cloves – peeled
|
18 to 24
|
Vegetable oil
|
4 tbsp
|
Whole cumin seeds
|
2 tsp
|
Tomato sauce (canned or homemade)
|
2 cups
|
Cooked chickpeas, drained
|
6 ½ cups
|
Garbanzo beans
|
3 cans (20z)
|
Potatoes (boiled & peeled) – cut in ¾”
cubes
|
6 medium
|
Salt
|
1 ½ tsp or more
|
Fresh hot green chillies
|
5
|
Ground cumin seeds
|
2 tsp
|
Ground amchor or lemon juice
|
1 tsp
|
Cayenne pepper
|
1/8
tsp
|
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.
