Indian Chickpeas

• 2 Tbsp. oil
• 1/2 tsp. cumin seed
• 2 onions, diced
• 6 cloves garlic, crushed
• 1-inch piece ginger root, grated
• 1/2 tsp. turmeric powder
• 1/2 tsp. cayenne pepper
• 3/4 tsp. coriander
• 1/2 tsp. salt
• 2 medium tomatoes, peeled, seeded and chopped
• 1 tsp. garam masala
• 4 c. cooked chickpeas
• juice of 1 lemon
• 4 small potatoes, boiled, peeled and chopped

1. Heat oil.
2. Add cumin and onions.
3. Cook 3 minutes.
4. Add garlic and ginger.
5. Cook 5 minutes on low heat.
6. Add turmeric, coriander, cayenne and salt.
7. Stir; add chopped tomatoes and garam masala. Cook on low heat 10 minutes.
8. Add chickpeas and lemon juice.
9. Cook 5 minutes; add potatoes.
10. Serve over white steamed basmati rice, garnished with chopped green jalapeno peppers.

oil, cumin, onions, garlic, ginger root, turmeric powder, cayenne pepper, coriander, salt, tomatoes, garam masala, chickpeas, lemon, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434757 (may not work)