Chickpea And Cauliflower Stew

• 1 tablespoon vegetable oil, or to taste
• 1/2 onion, chopped
• 1 teaspoon minced ginger root
• 1 jalapeno pepper, minced
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 (14.5 ounce) can low-sodium vegetable broth
• 2 cups cauliflower florets
• 1 (14 ounce) can chickpeas, drained and rinsed

1. Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.
2. Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.

vegetable oil, onion, ginger root, pepper, tomatoes, ground coriander, ground turmeric, curry powder, garam masala, vegetable broth, cauliflower florets, chickpeas

Taken from www.allrecipes.com/recipe/269269/chickpea-and-cauliflower-stew/ (may not work)