Tandoori Style Chickpeas and Vegetables

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Tandoori Style Chickpeas and Vegetables calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 14


    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


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 servings

Number of Servings: 14

Recipe submitted by SparkPeople user MOXIE6.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.