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.