INGREDIENTS
- 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
DIRECTIONS
- Combine lemon juice and grated ginger in a small cup and set aside. Heat a large saucepan over medium-high heat and add oil.
- 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).
- Add tomatoes, cumin, coriander, turmeric, cardamom, cloves and salt. Stir and cook one minute.
- Add 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.
- In a separate pan, combine cauliflower and 1/4 cup water.
- Cover and cook over medium to 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. Serve with a green salad and naan bread or as a side dish.