Tandoori-style chickpeas

1 servings

Ingredients

Quantity Ingredient
2 teaspoons Canola oil
1 cup Chopped onion
3 Cloves garlic; minced
2 cups Diced uncooked potatoes
1 teaspoon Peeled; grated fresh, gingerroot
1 tablespoon Curry powder
½ teaspoon Ground cumin
16 ounces Canned diced tomatoes
16 ounces Canned chickpeas; rinsed and drained
¾ cup Water or tomato juice
5 ounces Frozen spinach; thawed
(1/2 of 10-oz. box)
2 cups Chopped cauliflower
¼ teaspoon Salt
¼ teaspoon Cayenne pepper

Directions

6 SERVINGS DAIRY-FREE

Snow-white steamed cauliflower tops this colorful stew that is scented with the aromatic spices of India.

In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cumin and cook 1 minute, stirring. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,.

10 minutes. Season with salt and cayenne.

PER SERVING: 161 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 30G CARB.; 0 CHOL.; 359MG SOD.; 7G FIBER.

Recipe by Steven Petusevsky.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 35 Converted by MM_Buster v2.0l.

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