Date:    Wed, 04 Jan 95 17:21:39 GMT
 From: (Pete Williams)
 Chick Peas with Garlic and Green Chillies
 Adapted from Madhur Jaffrey’s _Eastern Vegetarian Cooking_. These
 quantities serve two, but you can easily double or quadruple them. 
 4-6 cloves of garlic, crushed or minced
 1/2 tsp cumin seeds
 stock or sherry for sauteeing
 1 Tbsp tomato paste, mixed with 3 Tbsp water
 1 15-oz can chick peas, drained
 1 medium-large potato, peeled and diced
 1/2 cup water
 1/2 tsp salt
 1-2 fresh green chillies, chopped
 1/2 tsp ground cumin
 few drops lemon juice
 cayenne pepper, if you like it hot....
 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.