Chickpeas with Garlic, Tomatoes, & Green Chilies

Oct 28, 2009
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Ingredients:

  • 18 to 24 cloves garlic, peeled
  • 4 Tbsp. vegetable oil
  • 2 tsp. whole cumin seeds
  • 2 cups tomato sauce, canned or homemade
  • 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. lemon juice
  • 1/8 tsp. cayenne pepper

Method:

  1. Put the garlic into the food processor or blender. Add 1/4 cup water and blend until a smooth paste.
  2. Heat the oil in a heavy pot over a medium-high flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic paste.
  3. Fry for about 2 minutes, stirring all the time. Add the tomato sauce. Keep stirring and cook for another minute.
  4. Add the drained chickpeas, diced potatoes, 2 cups water, salt, green chilies, ground cumin, lemon, and cayenne.
  5. Stir gently and bring to a simmer.
  6. Cover, turn heat to low, and simmer gently for 20 minutes.
  7. Serve hot.

Perfect meal for veggie lovers

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