Tandoori-Style Chickpeas - cooking recipe

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
1 large onion, chopped
2 cups diced raw potatoes
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas, rinsed and drained
3/4 cup tomato juice or 3/4 cup water
0.5 (10 ounce) package frozen spinach, thawed and squeezed dry
2 cups cauliflower, chopped
1/4 teaspoon salt
1/4 teaspoon cayenne

Preparation

In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
Season with salt and cayenne and serve immediately.