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Chickpea Tandoori Recipe

  • 6servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp. canola oil

  2. 1 cup chopped onion

  3. 3 cloves garlic , minced

  4. 2 cups diced uncooked potatoes

  5. 1 tsp. peeled, grated fresh gingerroot

  6. 1 Tbs. curry powder

  7. 1 tsp. ground cumin

  8. 16-oz. can diced tomatoes

  9. 16-oz. can chickpeas , rinsed and drained

  10. 3/4 cup water or tomato juice

  11. 1/2 of 10-oz. box frozen spinach , thawed

  12. 2 cups chopped cauliflower

  13. 1/2 tsp. salt

  14. 1/4 tsp. cayenne pepper

  15. 3 tsp. garam masala

Instructions Jump to Ingredients ↑

  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 simmer for 10 minutes.

  4. Add spinach and stir.

  5. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender, 15 minutes. Season with salt and cayenne.

  6. My cook time is longer because I live at 7200 feet.

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