Garlic Chick Peas

Adapted from Madhur Jaffrey's

Eastern Vegetarian Cooking

These

quantities serve two, but you can easily double or quadruple them. Ingredients:

4-6 cloves of garlic, crushed or minced

1/2 tsp cumin seeds

stock or sherry for sauteeing

1 Tbsp tomato paste, mixed with

3 Tbsp water

1 15-oz can chick peas, drained

1 medium-large potato, peeled and diced

1/2 cup water

1/2 tsp salt

1-2 fresh green chillies, chopped

1/2 tsp ground cumin

few drops lemon juice

cayenne pepper, if you like it hot...

Method:

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.