For fans of vegetarian recipes and spicy masterpieces, this dish will be a real revelation. Its can be served with almost everything from Indian cuisine, accompanied by vegetables, yoghurt and bread.
2 large garlic heads – cloves must be well peeled
4 tablespoons olive oil
2 tsp whole cumin seeds
2 cups of tomato puree
6 1/2 cups boiled, drained chickpeas
6 medium potatoes – cooked, peeled and cut into small cubes
2 t of salt
5 fresh green hot peppers / chili
2 tsp of cumin seeds
1 tsp lemon juice
1/8 tsp. Hot chilli
Method of preparation:
Garlic with 1/4 cup of water and mix in a blender until you get a smooth paste.
Heat the olive oil in the pan of moderate fire. When heated, put the seeds of cumin. A few seconds later put the garlic paste. Fry for 2 minutes and stir continuously.
Add tomato sauce. Continue to confuse and fry another minute.
Add drained chickpeas, diced potatoes, 2 cups
water, salt, green chillies, ground cumin, lemon and chilli. Stir gently and bring to boil. Cover, reduce the heat and simmer for 20 minutes.