Indian Salsa Stew

• 1 1-lb. bag frozen broccoli, cauliflower and carrots, thawed
• 2 15-oz. cans chickpeas, rinsed and drained
• 1 Tbs. curry powder
• 1/4 cup mild salsa
• 2 cups low-sodium vegetable broth

1. Coat saucepan with cooking spray and heat over medium heat.
2. Saute vegetables, chickpeas, and curry powder 2 minutes.
3. Add salsa, and simmer 5 minutes.
4. Add broth and 2 cups water, and simmer 5 minutes.
5. Season to taste with salt and pepper.

frozen broccoli, chickpeas, curry powder, mild salsa, vegetable broth

Taken from www.vegetariantimes.com/recipe/indian-salsa-stew/ (may not work)