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.
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 cups diced raw potatoes
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (16 ounce) can chickpeas, rinsed and drained
- 3⁄4 cup tomato juice or 3⁄4 cup water
- 0.5 (10 ounce) package frozen spinach, thawed and squeezed dry
- 2 cups cauliflower, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne
- 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.
- Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
- Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
- Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
- Season with salt and cayenne and serve immediately.
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.