Chickpeas with Garlic, Tomatoes, & Green Chilies

Ingredients:

• 18 to 24 cloves garlic, peeled
• 4 Tbsp. vegetable oil
• 2 tsp. whole cumin seeds
• 2 cups tomato sauce, canned or homemade
• 6 1/2 cups boiled, drained chickpeas
• 6 medium potatoes, boiled, peeled & cut into 3/4 in. cubes
• 1 1/2-2 tsp. salt
• 5 fresh hot green chilies
• 2 tsp. ground cumin seeds
• 1 tsp. lemon juice
• 1/8 tsp. cayenne pepper

Method:

1. Put the garlic into the food processor or blender. Add 1/4 cup water and blend until a smooth paste.
2. Heat the oil in a heavy pot over a medium-high flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic paste.
3. Fry for about 2 minutes, stirring all the time. Add the tomato sauce. Keep stirring and cook for another minute.
4. Add the drained chickpeas, diced potatoes, 2 cups water, salt, green chilies, ground cumin, lemon, and cayenne.
5. Stir gently and bring to a simmer.
6. Cover, turn heat to low, and simmer gently for 20 minutes.
7. Serve hot.