Vindaloo Chickpeas and Veggies

Spice Blend
2 tbs Penzey’s vindaloo spice blend (or make your own here)
2 tbs paprika
1 tbs fenugreek
1 tbs curry powder
1tsp coriander
dash cardamom
dash cayenne
dash mustard
dash salt
(Add all spices to taste.)

1 cup finely diced onion
1 cup finely diced celery
1 thinly sliced bell pepper
2 parsnips, diced
2 carrots, diced
1 can diced tomatoes (with juice)
1 8 oz can tomato juice
1/2 cup vegetable broth
1 can green peas, rinsed
2 cans chickpeas, rinsed
2 tbs oil

Sauté onions, celery, peppers, parsnips, and carrots with oil in a large saucepan or wok. Add 1/2 of spices and veggie broth. Cover. Marinade tomatoes, chickpeas, peas, and 1/2 of seasonings together in a small bowl. When veggies are soft, add the chickpea mixture. Add tomato juice. Cover and sauté on medium low heat for 35 minutes, or until chickpeas are soft.

Serve over grated and steamed cauliflower rice.

Cauliflower “Rice”
Grate 1 head of cauliflower using a mandolin slicer or cheese grater, and steam with salt and lemongrass powder.


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