Indian-inspired chickpeas, potato and cauliflower

Something I've been making quite a bit lately with the cauliflower we are getting in our produce box:

1 large potato, peeled if thick-skinned, boiled for about 5 mins and well drained
1 head cauliflower, boiled for about 10 mins and drained well
1 can chickpeas, rinsed and drained well
1 can stewed, chopped tomatoes in juice

Separately combine:
1 minced clove garlic

1 tsp each of:
Fresh minced ginger root
Cumin
Coriander
Tumeric

and 1/2 tsp each of:
salt
black pepper
cardamom
cilantro (dried)
chili powder
Cayene pepper


Fry the spices in 2 tbspns of olive oil for about 10 seconds.  Add the chickpeas, potato and cauliflower and toss to coat.  Cook for about 2 mins, stirring so the spices do not burn.  Add 1 cup of water plus the can of stewed tomatoes and simmer, uncovered about 6 mins.

This is delicious served with plain nonfat Greek yogurt!  You can also add a little bit of diced, sweated eggplant if you like with the veggies.

as written:
293 calories per serving
52g Carbs (71%), 5g Fat (15%), 10g 14%) Protein