Indian Spicy-Sour Chickpeas With Cauliflower

Submitted by DailyInspiration

"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."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4-6

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.

Reviews

[Maureen R.]

This recipe looked and smelled wonderful, but it had very little flavor. I added several tablespoons of yellow curry and it was much better.

 

[breezermom]

I halved this recipe, but it still makes quite a lot. Loved the jalapenos in this, although it does make it a bit spicy. I enjoyed mine with some Naan bread and raita. Thanks for sharing! Made for ZWT8.

 

[jessi_mcg]

This was very good, and it makes quite a bit! I did reduce the oil a bit, and I omitted the cilantro since I can't abide the stuff (yep, I'm one of THOSE people!). I loved the inclusion of cauliflower in this classic dish. Next time I would like to try pureeing the tomatoes to make for a smoother "sauce". Also, it is totally reasonable to substitute garam masala for most of the spices in this dish (turmeric, clove, and salt excepted), which I did to make life easier. I did choose to omit the clove since my garam masala contained cinnamon and I thought that was close enough. Thanks for posting! Made for ZWT 8: The Wild Bunch.

 

[Deantini]

A delicious and authenthic Indian dish. I halved the recipe which worked just fine. Did not change anything, made as directed. Made for ZWT 8

 

[johnmfisk]

Loved this recipe! It is relatively easy to make and tastes great. I ended up using canned Jalapeno peppers, which turned out to be a bit limpid. Next time, I'd either wait to find fresh peppers or add a pinch of cayenne to give it a bit more heat. The only change I made to the basic recipe was to add 1/2 - 3/4 cup Greek style yogurt at the end - this gave it just slightly more sour overtones, and a very smooth consistency. Over basmati or jasmine rice, this is a very sturdy, standalone dish or a terrific side dish.