Potato and Chickpea Curry

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tablespoons vegetable oil
 * 6 cloves garlic
 * 1 large white onion diced
 * 1 teaspoon red pepper flakes
 * 1 teaspoon turmeric
 * 1 teaspoon ground coriander
 * 1 teaspoon cumin seeds
 * 2 tablespoons tomato paste
 * 4 cups apple juice
 * 2 large unpeeled potatoes diced
 * 1 can chickpeas drained
 * 1 tablespoon brown sugar
 * 1 bay leaf
 * 1 tablespoon lemon juice
 * hot pepper sauce to taste

Directions

 * 1) Cook onion and garlic in oil for 4 minutes then add spices and stir for 3 minutes.
 * 2) Stir in tomato paste and apple juice then add potatoes, sugar, bay leaf and lemon juice then simmer uncovered for 30 minutes stirring from time to time.
 * 3) Discard bay leaf then season with hot pepper sauce to taste.
 * 4) Serve over brown rice.