Tandoori Style Chick Peas

Yield: 6 Servings

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
* 1/2 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
* 1/4 tsp. salt
* 1/4 tsp. cayenne pepper

Directions:

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.