Chickpea and Cauliflower Stew

Directions

Ingredients :

1 tablespoon vegetable oil

or to taste

½ onion

chopped

1 teaspoon minced ginger root

1 jalapeno pepper

minced

1 (14.5 ounce) can diced tomatoes

drained

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon curry powder

½ teaspoon garam masala

1 (14.5 ounce) can low-sodium vegetable broth

2 cups cauliflower florets

1 (14 ounce) can chickpeas

drained and rinsed

Methods :

Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.

Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.