4 potatoes, cooked and cubed
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 (15 ounce) can garbanzo beans, drained and liquid reserved
4 cloves garlic, grated
1 teaspoon salt
4 cups water
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, stir in a 1/2 cup of milled water, 3 tablespoons Worcestershire sauce and 1 teaspoon ground cumin. Transfer potatoes and beans to the bottom of the pot and sprinkle with garlic and salt. Serve over warm tortilla chips.
One of the best bread pudding I have made. As if I needed any extra credit, I named it after my late mother-in-law. She did make a quite good version using only--gasp!--half of a large orange. I would have given this 5 stars, but I had to doctor it somewhat. The amount of sugar added was wrong; I used 4 tablespoons of butter rather than 1 1/2 cups. The amount of flour needed was wrong too--just a teaspoon for each additional 1/2 cup of water. If I made this again, I would u... add more ice water!
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