Chickpeas with Garlic and Green Chilies
Another one from my foreign food-loving sister, Ashley. She says this is
like a stew that reheats well and tastes good over anything.--Suzanne Zick
· 4-6 cloves of garlic, crushed or minced
· Stock or sherry for sautéing
· 1 tablespoon tomato paste, mixed with 3 tablespoons water
· 1 can chopped green chilies
· Few drops lemon juice
· Cayenne pepper, optional
· 1 (15 ounce) can chickpeas, drained
· 1 medium-large potato, peeled and diced
· ½ cup water
· ½ teaspoon salt
· ½ teaspoon ground cumin
Sauté garlic in stock or sherry for 2 minutes, then add the diluted tomato
paste and cook for 1 minute longer. Then add the chickpeas, water, potato,
salt, green chilies, ground cumin and lemon juice. Add cayenne pepper if
desired for extra spiciness. Simmer 20 minutes (add water as needed). Serve
with bread. Serves 2.
