Tandoori-Style Chickpeas

Recipe by bernrome
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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