Tandoori Style Chickpeas

Indian Side Recipes

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

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.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Sunday January 30th, 2005