Free Recipe Tandoori-Style Chickpeas
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Tandoori-Style Chickpeas Recipe
2 ts Canola oil
1 c Chopped onion
3 Cloves garlic; minced
2 c Diced uncooked potatoes
1 ts Peeled; grated fresh,
-gingerroot
1 tb Curry powder
1/2 ts Ground cumin
16 oz Canned diced tomatoes
16 oz Canned chickpeas; rinsed and
-drained
3/4 c Water or tomato juice
5 oz Frozen spinach; thawed
(1/2 of 10-oz. box)
2 c Chopped cauliflower
1/4 ts Salt
1/4 ts Cayenne pepper
Tandoori-Style Chickpeas Preparation
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. PER SERVING: 161 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 30G CARB.; 0 CHOL.; 359MG SOD.; 7G FIBER. Recipe by Steven Petusevsky. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 35 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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