Tandoori-style Chickpeas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime3 | 1 | Servings | |
INGREDIENTS
| 2 | t | Canola oil |
| 1 | c | Chopped onion |
| 3 | Cloves garlic, minced | |
| 2 | c | Diced uncooked potatoes |
| 1 | t | Peeled, grated fresh |
| gingerroot | ||
| 1 | T | Curry powder |
| 1/2 | t | 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 | t | Salt |
| 1/4 | t | Cayenne pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1598
Calories From Fat: 161
Total Fat: 18.8g
Cholesterol: 0mg
Sodium: 3170.5mg
Potassium: 6881.5mg
Carbohydrates: 318.6g
Fiber: 59g
Sugar: 29.6g
Protein: 57.2g