Indian Spicy-Sour Chickpeas With Cauliflower |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a 9 on a scale of 1 to 10. Ingredients:
1 tablespoon fresh ginger, finely grated |
3 tablespoons lemon juice, freshly squeezed |
2 tablespoons vegetable oil |
2 cups onions, diced |
1 jalapeno pepper, seeded and minced |
1 (14 1/2 ounce) can tomatoes, diced and drained |
1 tablespoon cumin |
1 tablespoon coriander |
1/2 teaspoon turmeric |
1/4 teaspoon cardamom |
1/4 teaspoon clove, ground |
1 teaspoon salt |
2 (15 ounce) cans chickpeas, rinsed and drained |
1 lb cauliflower floret (1 medium head, cored and trimmed) |
1/4 cup cilantro, chopped |
3/4 cup water, divided |
Directions:
1. Combine lemon juice and grated ginger in a small cup and set aside.
2. Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
3. In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
4. Serve with a green salad and naan bread or as a side dish.
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