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Tandoori Style Chickpeas More Recipes Like This


Ingredients: Metric Units
2 tsp olive oil
1 c chopped onion
1 c chopped green pepper
1/2 c chopped red pepper
3 cloves garlic, minced
1 tsp minced gingerroot
1 Tbsp curry powder
1 16 oz. can stewed tomatoes
3/4 c water or tomato juice
1 16 oz. can chickpeas drained & rinsed
1/2 box (10 oz.) frozen spinach
2 c coarse-chopped cauliflower
1/4 tsp salt
cayenne to taste
Directions:
In a large nonstick skillet, heat oil. Add onions, peppers, garlic, ginger, curry, cook 3 min, stirring frequently. Add tomatoes & chickpeas. Bring to a boil over medium-hi heat (stir frequently). Add water slowly, then spinach. Add cauliflower heat and simmer 10 min, until cauliflower is tender. Add salt & cayenne.
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Contributed on: and modified on Sunday January 30th, 2005