Curried Chick Peas And Mixed Vegetables

• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 3 garlic cloves, finely chopped
• 2 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 small head cauliflower, cut into small flowerets
• 1/2 cup water
• 1 (16 ounce) can salt-free stewed tomatoes
• 1 (16 ounce) can chickpeas, rinsed and drained
• 1 cup peas

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
2. Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
3. Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
4. Add remaining ingredients, mixing well. Cover and simmer 15 minutes.

vegetable oil, onion, garlic, curry powder, ground cumin, cayenne pepper, cauliflower, water, salt, chickpeas, peas

Taken from www.food.com/recipe/curried-chick-peas-and-mixed-vegetables-424884 (may not work)