Tandoori-Style Chickpeas Recipe

Tandoori-Style Chickpeas

6 Servings

30 minutes or fewer

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 [...]

2 tsp. canola oil
1 cup chopped onion
3 cloves garlic, minced
2 cups diced uncooked potatoes
1 tsp. peeled, grated fresh gingerroot
1 Tbs. curry powder
½ tsp. ground cumin
16-oz. can diced tomatoes
16-oz. can chickpeas, rinsed and drained
¾ cup water or tomato juice
½ of 10-oz. box frozen spinach, thawed
2 cups chopped cauliflower
¼ tsp. salt
¼ tsp. cayenne pepper

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.