Dinner

Tandoori Style Chickpeas and Vegetables is for Dinner.

Tandoori Style Chickpeas and Vegetables takes 10 minutes to prepare.

Tandoori Style Chickpeas and Vegetables takes 15 minutes to cook.

Tandoori Style Chickpeas and Vegetables makes 14 servings.

The ingredients for Tandoori Style Chickpeas and Vegetables are:

1 pound dry Chickpeas cooked or 4 cups cooked
2 tsp Olive Oil
Onions, raw, 1 cup, chopped
Green Peppers 1 cup, chopped
1/2 cup chopped red bell pepper
6 mince Garlic cloves
2 tsp minced Ginger Root
Curry powder, 2 tbsp (or Madras Curry or Garam Masala)
28 oz can diced Tomatoes, No Salt Added
Spinach, frozen, 1 package (10 oz) defrosted and drained
Cauliflower, raw, 2 cups chopped or leftover veggies
salt and cayenne to taste

Here is how you make Tandoori Style Chickpeas and Vegetables:

In dutch oven or deep skillet over medium heat saute onions, peppers, garlic, ginger and curry powder, cook 3 minutes stirring frequently.Add tomatoes and chickpeas, bring to a boil and add spinach. Add cauliflower. Add water or tomato juice if it is too dry. Cover pan, reduce heat and simmer 10 minutes. Add cayenne and salt if desired.Serve over brown rice. 14 - 1 cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user MOXIE6.

The nutritional information for Tandoori Style Chickpeas and Vegetables is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 121.3

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 246.1 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 5.6 g
• Protein: 5.1 g

Tandoori Style Chickpeas and Vegetables is Indian cuisine.

The dietary needs meet for Tandoori Style Chickpeas and Vegetables is Vegan