2medium red potatoes or sweet potatoes,cut into 1-inch pieces
1 15-ounce can chickpeas,rinsed and drained
1cupfrozen peas
3tablespoonschopped fresh cilantro
Instructions
Heat oil over medium heat in a 12-inch nonstick skillet. Add onion and salt and cook until onion is tender and beginning to brown, about 5 minutes. Add spices and cook for 1 minute stirring constantly. Stir in sauce and broth and bring to a boil.
Add cauliflower and potatoes and bring to a boil. Cover and simmer 10 to 15 minutes until vegetables are tender.
Stir in chick peas and peas and cook until hot. Stir in cilantro. If you like you can add a little lemon juice or stir in some plain nonfat yogurt.