Tandoori-Style Chickpeas

Name: Tandoori-Style Chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
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 1/2 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

Submitted by bernrome

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

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Ready In:: 1hr
Ingredients:: 13
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 1/2 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

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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Reviews

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

RECIPE SUBMITTED BY

bernrome

I want to thank everyone who has made a recipe I've posted. I know your time is valuable, and it's a leap of faith to try a recipe that has zero or very few reviews. I really do appreciate it. I'm addicted to cookbooks. I love buying them, I love borrowing them from the library, I love receiving them as presents. I love to cook (hate the messy dishes, however), but I don't cook very often. I'm mostly a weekend cook. I'm a library assistant at an elementary school. I'm a big fan of children's literature. I'm single and I don't have children, but I do have kitten babies that I adore like nothing else in this world.

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