Tandoori-Style Chickpeas

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

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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 1/2ounce) 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

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.