Curried Cauliflower and Chickpea Stew |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This stew can be made ahead of time, omitting the cilantro and dressign. Cool, then refrigerate up to 2 days. When ready to serve, cook on medium-low heat until heated through, stirring occasionally. Stir in cilantro dressing - so delicious!! Ingredients:
1 tablespoon canola oil |
1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
1 onion, chopped |
3 garlic cloves, minced |
4 1/2 teaspoons gingerroot, minced |
2 teaspoons curry powder |
1 1/2 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) |
1/4 cup water |
1/2 cup cilantro, chopped |
1/4 cup miracle whip calorie-wise, dressing |
Directions:
1. Heat oil in large nonstick skillet on medium-high heat. Add chicken, onions and garlic; cook 3 minutes or until chicken is browned, stirring occasionally.
2. 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.
3. Simmer for 1 1/2 hours, stirring occasionally.
4. Remove from heat. Stir in cilantro and Miracle Whip until well blended.
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