Recipe for Tandoori-Style Chickpeas (9) 
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Yield:
4
Ingredients:
Amount Ingredient
2 tsp vegetable oil
3 med garlic cloves, minced
1 lrg onion
2 cup diced raw potatoes
1 tsp grated fresh ginger
1 tbl curry powder
1/2 oz canned diced tomatoes
16 oz canned chickpeas, rinsed and drained
5 oz frozen spinach
(1/2 of 10-oz. package)
thawed and squeezed dry
2 cup chopped cauliflower
1/4 tsp salt
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Snow-white steamed cauliflower tops this colorful stew thats scented with India spices. For even more flavor, substitute tomato juice for the water.

Serve with couscous or rice to soak up the delicious sauce.

In large skillet, heat 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 bring to a boil, stirring. Gradually stir in 3/4 cup water; and 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 right away.

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