4 To 6 cloves of garlic,
Crushed or minced 1/2 ts Cumin seeds
x Stock or sherry for Sauteeing 1 tb Tomato paste, mixed with
3 Tb water
1 15 oz can chick peas,
Drained 1 Medium-large potato, peeled
And diced 1/2 c Water
1/2 ts Salt
1 To 2 fresh green chillies,
Chopped 1/2 ts Ground cumin
x Few drops lemon juice x Cayenne pepper, if you like It hot…. Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then add the diluted tomato paste and cook for 1 minute longer. Then add the chick peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I find that one green chilli makes this pleasantly spicy, but if you like it hot, add cayenne pepper or chili powder at this stage. Simmer for 20 mins. Serve with bread; I like pitta bread, but crusty bread or tortillas work just as well. Adapted from Madhur Jaffrey’s _Eastern Vegetarian Cooking_. These quantities serve two, but you can easily double or quadruple them. Posted by williams@vmark.co.uk (Pete Williams) to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?