Tandoori-style Chickpeas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 large onion, chopped
• 2 cups diced raw potatoes
• 1 teaspoon grated fresh ginger
• 1 tablespoon curry powder
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (16 ounce) can chickpeas, rinsed and drained
• 3/4 cup tomato juice or 3/4 cup water
• 0.5 (10 ounce) package frozen spinach, thawed and squeezed dry
• 2 cups cauliflower, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne

Recipe

• 1 in a large skillet hear oil over medium heat. add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. add curry powder and cook, stirring, 1 minute.
• 2 add tomatoes with liquid and chickpeas and bring to a boil, stirring.
• 3 gradually stir in 3/4 cup of tomato juice or water; return to a boil.
• 4 add spinach then place cauliflower on top of stew. cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
• 5 season with salt and cayenne and serve immediately.