Tandoori-Style Chickpeas

Ingredients

• 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 1/2 ounce) can diced tomatoes, undrained

• 1 (16 ounce) can chickpeas, rinsed and drained
• 3/4 cup tomato juice or water

• 1/2 (10 ounce) package frozen spinach, thawed and squeezed dry
• 2 cups cauliflower, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne

Directions

1. 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. 2

   Add tomatoes with liquid and chickpeas and bring to a boil, stirring.

3. 3

   Gradually stir in 3/4 cup of tomato juice or water; return to a boil.

4. 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. 5

   Season with salt and cayenne and serve immediately.