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Curried Chick Peas and Mixed Vegetables

  • 35minutes
  • 174calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 1 cup chopped onion

  3. 3 garlic cloves , finely chopped

  4. 2 1/2 teaspoons curry powder

  5. 1 teaspoon ground cumin

  6. 1/8 teaspoon cayenne pepper

  7. 1 small head cauliflower , cut into small flowerets

  8. 1/2 cup water

  9. 1 (16 ounce) can salt-free stewed tomatoes

  10. 1 (16 ounce) can chickpeas , rinsed and drained

  11. 1 cup peas

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.

  2. Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.

  3. Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.

  4. Add remaining ingredients, mixing well. Cover and simmer 15 minutes.

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