Tandoori-Style Chickpeas (Vegan, Gluten-Free, Soy-Free)


This veggie rich dish hails from a 1998 issue of Vegetarian Times.

Yield: 6 Servings


  • 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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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