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Garlic Chickpeas
- 20 cloves of garlic, peeled
- 1/4 cup water
- 2 tsp cumin seeds
- 2 jalapenos, seeded and sliced (use more if you dare)
- 3 19 oz cans chickpeas, drained
- 6 potatoes, peeled and cut into small cubes
- 2 8 oz cans tomato sauce
- 1 tsp ground cumin
- 2 cups water
- salt to taste
Directions ::..
Process garlic in a food processor with 1/4 cup water until processed into a smooth paste.
Heat a large skillet, wok or soup pot over medium high heat. Add garlic paste and cook for a couple of minutes. Add more water if it dries out too much. Add cumin seeds and stir for 1 minute.
Add tomato sauce, stir and cook for 2 more minutes.
Add remaining ingredients. Stir. Bring to a boil. Reduce heat to simmer. Cover and cook for about 30 minutes or until potatoes are done.
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