Recipe - Chick Peas With Garlic And Green Chillies

4 To 6 cloves of garlic,
Crushed or minced
One half teaspoon Cumin seeds
x Stock or sherry for
Sauteeing
1 tablespoon Tomato paste, mixed with
3 Tb water
1 15 ounce can chick peas,
Drained
1 Mediumlarge potato, peeled
And minced
One half cup Water
One half teaspoon Salt
1 To 2 fresh green chillies,
Chopped
One half teaspoon 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.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip