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    You are in: Home / Recipes / Tandoori-Style Chickpeas Recipe
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    Tandoori-Style Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    bernrome's Note:

    I haven't tried this recipe yet. I found it on the internet, but I don't remember where.

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    Units: US | Metric


    1. 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. 2
      Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
    3. 3
      Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
    4. 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. 5
      Season with salt and cayenne and serve immediately.

    Ratings & Reviews:

    • on September 08, 2010


      I almost submitted this recipe today and luckily I checked to see if there was one already on this site. A friend made this for us a couple years ago and it is the first time we have enjoyed chickpeas. We feel it is excellent for many reasons: healthy, low fat and it keeps a long time refrigerated. We have eaten it both hot and cold and always with a dollop of natural yoghurt. Thanks for submitting - very tasty as an entree or side dish.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tandoori-Style Chickpeas

    Serving Size: 1 (473 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 296.6
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 880.8 mg
    Total Carbohydrate 57.1 g
    Dietary Fiber 11.8 g
    Sugars 9.2 g
    Protein 11.5 g

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