Tandoori-Style Chickpeas
 
 
Author:
Serves: 6
Ingredients
  • 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
Instructions
  1. In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes.
  2. Add curry powder and cumin and cook 1 minute, stirring.
  3. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach.
  4. Place cauliflower on top of stew.
  5. Cover and simmer until cauliflower is tender,. 10 minutes.
  6. Season with salt and cayenne.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/tandoori-style-chickpeas-vegan-gluten-free-soy-free