Chick Peas with Garlic and Green Chillies

Directions

1. 1

   4 To 6 cloves of garlic, 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

2. 2

   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

3. 3

   Then add the chick peas, water, potato, salt, green chillies, ground cumin, and lemon juice

4. 4

   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

5. 5

   Simmer for 20 mins

6. 6

   Serve with bread

7. 7

   I like pitta bread, but crusty bread or tortillas work just as well

8. 8

   Adapted from Madhur Jaffrey's _Eastern Vegetarian Cooking_