Recipe for Tandoori-Style Chickpeas 
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Yield:
1
Ingredients:
Amount Ingredient
2 tsp canola oil
1 cup chopped onion
3 x cloves garlic, minced
2 cup diced uncooked potatoes
1 tsp peeled, grated fresh, gingerroot
1 tbl curry powder
1/2 tsp ground cumin
16 oz canned diced tomatoes
16 oz canned chickpeas, rinsed and drained
3/4 cup water or tomato juice
5 oz frozen spinach, thawed
(1/2 of 10-oz. box)
2 cup chopped cauliflower
1/4 tsp salt
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

Snow-white steamed cauliflower tops this colorful stew that is scented with the aromatic spices of India.

In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cumin and cook 1 minute, stirring. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,. 10 minutes. Season with salt and cayenne.

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