Chick Peas with Garlic and Green Chillies

Ready in 1h

Try this Chick Peas with Garlic and Green Chillies recipe, or contribute your own.


Crushed or minced
1/2 ts Salt
1/2 ts Cumin seeds
1/2 c Water
x Cayenne pepper, if you like
1 15 oz can chick peas,
x Stock or sherry for
4 To 6 cloves of garlic,
1 To 2 fresh green chillies,
1 Medium-large potato, peeled
x Few drops lemon juice
1 tb Tomato paste, mixed with
And diced
1/2 ts Ground cumin
3 3 Tb water
It hot....

Original recipe makes 1 Servings



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. Then add the chick peas, water, potato, salt, green chillies, ground cumin, and lemon juice. 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. Simmer for 20 mins. Serve with bread; I like pitta bread, but crusty bread or tortillas work just as well. Adapted from Madhur Jaffreys _Eastern Vegetarian Cooking_. These quantities serve two, but you can easily double or quadruple them. Posted by (Pete Williams) to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen Mintzias, 1.80? File

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