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Title: Tandoori-Style Chickpeas
Yield: 1 Serving

Ingredients

      2 ts canola oil
      1 c  chopped onion
      3    cloves garlic; minced
      2 c  diced uncooked potatoes
      1 ts peeled, grated fresh,
           -gingerroot
      1 tb curry powder
    1/2 ts 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 ts salt
    1/4 ts cayenne pepper

Instructions

6 SERVINGS DAIRY-FREE

Snow-white steamed cauliflower tops this colorful stew that is scented
withthe 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. Placecauliflower 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.

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