Total Time
1hr
Prep 30 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

waynejohn1234 September 08, 2010