Tandoori-Style Chickpeas



  • 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
  • 1/2 tsp. ground cumin
  • 16-oz. can diced tomatoes
  • 16-oz. can chickpeas, rinsed and drained
  • 3/4 cup water or tomato juice
  • 1/2 of 10-oz. box frozen spinach, thawed
  • 2 cups chopped cauliflower
  • 1/4 tsp. salt
  • 1/4 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.