• 1 tsp. fresh ginger finely grated
  • 1 tsp. lemon juice freshly squeezed
  • 1 tsp. vegetable oil
  • 1 jalapeno pepper, seeded and minced
  • 2 cups onions diced
  • 250 g tomatoes, diced
  • ½ tsp. cumin
  • 1tsp. coriander
  • ½ tsp. teaspoon turmeric
  • ½ teaspoon cardamom
  • ¼ teaspoon clove, ground
  • Salt to taste
  • 1 ½ cup chickpeas, boiled and drained
  • ½ kg cauliflower floret cored and trimmed
  • ½ cup cilantro, chopped
  • ¼ cup water, divided
About image


  1. Combine lemon juice and grated ginger in a small cup and set aside. Heat a large saucepan over medium-high heat and add oil.
  2. Sauté 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).
  3. Add tomatoes, cumin, coriander, turmeric, cardamom, cloves and salt. Stir and cook one minute.
  4. Add chickpeas and 1/2 cup water.
  5. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
  6. In a separate pan, combine cauliflower and 1/4 cup water.
  7. Cover and cook over medium to high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.).
  8. Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture.
  9. Combine cauliflower with chickpea mixture and add in chopped cilantro. Serve with a green salad and naan bread or as a side dish.