Thursday, November 10, 2011

Curried Cauliflower with Chickpeas

This recipe comes an NPR article titled "Cauliflower: A Love Story", by Nicole Spiridakis, published on April 9, 2008. Read the article here. Nicole notes that if you have the time, this dish is even more delicious if the cauliflower is pre-roasted with garlic.

Curried Cauliflower with Chickpeas
Serves 4

4 cloves garlic, thinly sliced
2 teaspoons peeled, minced fresh ginger
1 teaspoon curry powder
½ teaspoon cayenne pepper
½ teaspoon turmeric
½ teaspoon salt
1 onion, thinly sliced
1 medium or large head cauliflower, washed and broken into florets
¼ cup water
1 8-ounce can of chickpeas, drained and rinsed
rice or couscous

1. In a large frying pan, cook the garlic, ginger, and spices in olive oil over medium heat for 1 minute to form a paste.
2. Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.
3. Add the cauliflower and ¼ cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.
4. Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.
5. Serve over brown or white rice, or couscous.

1 comment:

  1. Made this tonight, it was delicious! I added a little more water and it took longer for the cauliflower to cool (large head) but it tasted amazing!