Tandoori-Style Chickpeas

bernrome's Note:

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

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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 ½ ounce) can diced tomatoes , undrained
• 1 (16 ounce) can chickpeas , rinsed and drained
• ¾ cup tomato juice or ¾ cup water
• 0.5 (10 ounce) package frozen spinach , thawed and squeezed dry
• 2 cups cauliflower , chopped
• ¼ teaspoon salt
• ¼ 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.

Reviews

[Chef #570804 Halifax Liz]

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.