Instructions: Sautee cumin seeds and garlic in stock or sherry for a few minutes, then add idluted tomato paste and cook one minute longer. Add garbanzos, water, potato, salt, chilies, ground cumin, lemon juice and (optional) cayenne pepper. Simmer 20 minutes. Serve with bread or tortillas.

NOTES : May increase chilies to 4, or use 4 oz. can of chilies.

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