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.