Recipe

Chickpea Tandoori Recipe


Chickpea Tandoori Recipe Kelekat / All my dishes
1 year, 1 month ago
Finally! Tandoori for vegetarians!
Prep:25m Cook:30m Servings:6

Kelekat

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Ingredients
  • 2 tsp. canola oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 cups diced uncooked potatoes
  • 1 tsp. peeled, grated fresh gingerroot
  • 1 Tbs. curry powder
  • 1 tsp. ground cumin
  • 16-oz. can diced tomatoes
  • 16-oz. can chickpeas, rinsed and drained
  • 3/4 cup water or tomato juice
  • 1/2 of 10-oz. box frozen spinach, thawed
  • 2 cups chopped cauliflower
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 3 tsp. garam masala

Directions
  1. In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes.
  2. Add curry powder and cumin and cook 1 minute, stirring.
  3. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and simmer for 10 minutes.
  4. Add spinach and stir.
  5. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender, 15 minutes. Season with salt and cayenne.
  6. My cook time is longer because I live at 7200 feet.

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