INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER

Indian Spicy-Sour Chickpeas With Cauliflower image

Provided by Daily Inspiration S

Time 50m

Number Of Ingredients 16

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1 Tbsp fresh ginger, finely grated
3 Tbsp lemon juice, freshly squeezed
2 Tbsp vegetable oil (or ghee)
2 c onion, diced
1 can(s) diced tomatoes, drained (14 1/2 oz)
1 Tbsp ground cumin
1 jalapeno, seeded and minced
1 Tbsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cardamom
1/4 tsp ground clove
1 tsp salt
2 can(s) chickpeas, rinsed and drained (15 oz each)
1 lb cauliflower florets (1 medium head, cored and trimmed)
1/4 c fresh cilantro, chopped
3/4 c water

Steps:

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 (or ghee). 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 longer). Add tomatoes, cumin, coriander, turmeric, cardamom, clove, and salt. Stir and cook 1 minute.
3. Add drained chickpeas and 1/2 cup water to pot. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes too dry.
4. 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 minutes). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add chopped cilantro.
5. If desired, serve over rice or serve as is with Naan bread on the side.