Chickpeas With Garlic and Green Chilies

Barenaked Chef's Note:

Another one from my foreign food-loving sister, Ashley. She says this is like a stew that reheats well and tastes good over anything.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 4 -6 cloves garlic, crushed or minced
• stock or sherry wine, for sauteing
• 1 tablespoon tomato paste, mixed with
• 3 tablespoons water
• 1 can chopped green chilies
• 3 -5 drops lemon juice
• cayenne pepper (optional)
• 1 (15 ounce) can chickpeas, drained
• 1 large potato, peeled and diced
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin

Directions:

1. Sauté garlic in stock or sherry for 2 minutes, then add the diluted tomato paste and cook for 1 minute longer.
2. Then add the chickpeas, water, potato, salt, green chilies, ground cumin and lemon juice.
3. Add cayenne pepper if desired for extra spiciness.
4. Simmer 20 minutes (add water as needed).
5. Serve with bread.
6. Serves 2.