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Chickpeas, Curried (P)
Source: Another list
Serves: 6-8

20 cloves garlic, peeled
1/4 cup water
2 teaspoons cumin seeds
2 Jalapenos, seeded and sliced (use more if you dare)
3 19-oz. cans chickpeas/garbanzo beans, drained
6 potatoes, peeled and cut into small cubes
2 8-oz. cans tomato sauce
1 teaspoon ground cumin
2 cups water
Salt to taste

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.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A