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Tandoori-Style Chickpeas

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READY IN:
1hr
SERVES:
4
UNITS:
US

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.

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