•  
  •  
  •  
  •  
  •  

File in: Oil, Entree

Chickpeas and Potatoes

Serves 4

  • 1 bulb of garlic
  • 4 tablespoon vegetable oil
  • 4 tsp ground cumin
  • 1 28 oz can diced or whole tomatoes
  • 3 15 oz cans chickpeas
  • 6 cups potatoes (boiled, peeled and diced)
  • 1 1/2 tsp salt
  • 1 tsp lemon juice
  • cayenne pepper, to taste

Peel the garlic cloves and blend together with ΒΌ cup water until you have a smooth paste. Heat the oil, then add the garlic mixture and fry for two minutes. Blend the tomatoes together with their juices and add to the pan. Cook for another minute. Drain the chickpeas and add to the pan along with the diced potatoes, salt, cumin, lemon juice and cayenne pepper. Add one cup of water. Bring to a boil, then lower the heat and simmer for about 20 minutes.