Tandoori-Style Chickpeas

Name: Tandoori-Style Chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tsp olive oil; 3 garlic cloves; 1 large onion; 2 cup diced raw potatoes; 1 tsp grated fresh ginger; 1 tbsp curry powder; 1 can diced tomatoes (14 1/2 ounce); 1 can chickpeas (16 ounce); 0.75 cup tomato juice; 0.5 package frozen spinach (10 ounce); 2 cup cauliflower; 0.25 tsp salt; 0.25 tsp cayenne

A South Asian dish of chickpeas, potatoes and tomatoes, seasoned with ginger and curry powder and simmered on the stove.

1 hr · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

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. Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
3
Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
10 min
4
Season with salt and cayenne and serve immediately.