back to notes

tomato garlic chickpeas, inspired by Madhur Jaffrey

12-16 cloves garlic and 1/4 cup water
Vegetable oil
2 tsp cumin seeds
1 quart canned tomatoes
1 can chickpeas, drained
4 medium potatoes, cooked and diced
Salt (generous)
2 tsp ground cumin
1 tsp lemon juice
Cayenne

Blend garlic and water in food processor until paste-like.

Heat oil in large pot. When hot add cumin seeds and fry a few seconds. Add garlic paste and fry 2 minutes while stirring. Add tomatoes.

Cook, stirring constantly, until tomato volume is reduced by about half.

Add remaining ingredients, stir well, and bring up to temperature.