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tandoori-style chickpeas

  • 1serving

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Source: www.astray.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 teaspoons Canola oil

  2. 1 cup Chopped onion

  3. 3 Cloves garlic; minced

  4. 2 cups Diced uncooked potatoes

  5. 1 teaspoon Peeled; grated fresh, gingerroot

  6. 1 tablespoon Curry powder

  7. teaspoon Ground cumin

  8. 16 ounces Canned diced tomatoes

  9. 16 ounces Canned chickpeas; rinsed and drained

  10. cup Water or tomato juice

  11. 5 ounces Frozen spinach; thawed

  12. (1/2 of 10-oz. box)

  13. 2 cups Chopped cauliflower

  14. teaspoon Salt

  15. teaspoon Cayenne pepper

Instructions Jump to Ingredients ↑

  1. SERVINGS DAIRY-FREE Snow-white steamed cauliflower tops this colorful stew that is scented with the aromatic spices of India.

  2. 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,.

  3. minutes. Season with salt and cayenne.

  4. PER SERVING: 161 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 30G CARB.; 0 CHOL.; 359MG SOD.; 7G FIBER.

  5. Recipe by Steven Petusevsky.

  6. Converted by MC_Buster.

  7. Recipe by: Vegetarian Times, December 1998, page 35 Converted by MM_Buster v2.0l.

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