10 cloves of garlic, peeled
2 tbs. water
1 tsp cumin seeds
1 jalapenos, seeded and sliced (use more if you dare)
28 oz. chickpeas, drained
3 med. potatoes, * peeled and cut into small cubes
8 oz. tomato sauce
1/2 tsp ground cumin
1 cup water
salt to taste
1. Process garlic and water into a paste in a food processor.
2. Heat skillet over medium heat. Add garlic paste and cook for a couple of minutes, stirring continuously. Add more water if it dries out too much.
3. Add cumin seeds and stir for 1 minute.
4. Add tomato sauce, stir and cook for 2 more minutes.
5. Add remaining ingredients. Stir. Bring to a boil.
6. Reduce heat to simmer. Cover and cook for about 30 minutes or until potatoes are done.
