Vegetarian Recipes: Indian Garlic Potatoes

Indian Garlic Potatoes

20 cloves of garlic, peeled
1/4 cup vegetable stock or water
2 jalapeno peppers, seeded and sliced
3 cups (or 2 15-ounce cans) cooked chickpeas (garbanzo
beans), drained
3 medium russet potatoes, peeled & cut into small cubes
1 12 ounce can tomato paste
1 tsp ground cumin
2 cups vegetable stock or water
Salt to taste

In a blender or food processor, puree garlic with 1/4 cup water. In a heavy pot or Dutch oven, cook garlic paste over medium heat for 5 minutes, stirring, until most of the liquid has evaporated. Add remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for 40 minutes, or until potatoes are tender.

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