Chickpeas with Garlic, Tomatoes, & Green Chilies
from Madhur Jaffrey's _World-of-the-East Vegetarian Cooking_


To serve: This dish may be served with almost any Indian meal, accompanied by a
green vegetable, a yogurt relish and a bread. When my daughters' friends drop in
at odd hours, hungry of course, I often put out a bowl of these chickpeas, some
pita bread, and a quick cucumber and yogurt combination.

18 to 24 cloves garlic, peeled
4 Tbsp. vegetable oil
2 tsp. whole cumin seeds
2 cups tomato sauce, canned or homemade
3 20-oz cans of drained chickpeas or 6 1/2 cups boiled, drained chickpeas
6 medium potatoes, boiled, peeled & cut into 3/4 in. cubes
1 1/2-2 tsp. salt
5 fresh hot green chilies
2 tsp. ground cumin seeds
1 tsp. ground amchoor or lemon juice
1/8 tsp. cayenne pepper

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.