Chick Peas with Garlic and Green Chillies
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Adapted from Madhur Jaffrey's _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them. 

Ingredients:

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....

Method:

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.