Chick Peas With

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

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

14 Issue

5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick

1995. Formatted by Sue Smith, This e-mail address is being protected from spambots. You need JavaScript enabled to view it using MMCONV. Archived through kindness of Karen Mintzias, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

1.80ÃÆ'¡