Curried Cauliflower and Chickpea Stew

• 1 tablespoon canola oil
• 12 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 12 teaspoons gingerroot, minced
• 2 teaspoons curry powder
• 1 12 teaspoons ground cumin
• 3 cups small cauliflower florets
• 1 (496 ml) can diced tomatoes, undrained (no-salt added)
• 1 (398 ml) can chickpeas, rinsed (no-salt added)
• 14 cup water
• 12 cup cilantro, chopped
• 14 cup Miracle Whip Calorie-Wise, dressing

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken, onions and garlic; cook 3 minutes or until chicken is browned, stirring occasionally.
3. In a Dutch oven add remainder of ingredients, except cilantro and Miracle Whip, and bring to a boil, reduce heat to medium; add the chicken mixture.
4. Simmer for 1 1/2 hours, stirring occasionally.
5. Remove from heat.
6. Stir in cilantro and Miracle Whip until well blended.

canola oil, chicken, onion, garlic, gingerroot, curry powder, ground cumin, cauliflower, tomatoes, chickpeas, water, cilantro, miracle

Taken from www.food.com/recipe/curried-cauliflower-and-chickpea-stew-443494 (may not work)