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Curried Chickpea Stew

Joyce Hendley
  • 55 minutes
  • Serves 8

INGREDIENTS

3

Carrots, medium

1/2

medium head Cauliflower

2 15 ounce cans

Chickpeas, low-sodium

3 cloves

Garlic

1

(2 inch) piece Ginger, fresh

1/2

Jalapeno pepper, small

1

Onion, large

1

bag Spinach or other sturdy greens, prewashed

2 14 ounce cans

Tomatoes, no-salt-added

1/3 cup

Coconut milk, lite

1 tbsp

Curry powder

1 1/2 tbsp

Canola oil

1/2 cup

Half-and-half, fat-free