Chickpeas With Garlic and Green Chilies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Another one from my foreign food-loving sister, Ashley. She says this is like a stew that reheats well and tastes good over anything. Ingredients:
4 -6 cloves garlic, crushed or minced |
stock or sherry wine, for sauteing |
1 tablespoon tomato paste, mixed with |
3 tablespoons water |
1 can chopped green chili |
3 -5 drops lemon juice |
cayenne pepper (optional) |
1 (15 ounce) can chickpeas, drained |
1 large potato, peeled and diced |
1/2 cup water |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
Directions:
1. Sauté garlic in stock or sherry for 2 minutes, then add the diluted tomato paste and cook for 1 minute longer.
2. Then add the chickpeas, water, potato, salt, green chilies, ground cumin and lemon juice.
3. Add cayenne pepper if desired for extra spiciness.
4. Simmer 20 minutes (add water as needed).
5. Serve with bread.
6. Serves 2.
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