INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER
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.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine lemon juice and grated ginger in a small cup and set aside.
- 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.
- 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.
- Serve with a green salad and naan bread or as a side dish.
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Kelly Wheeler
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it.
Harish kodithuwakku arachchi
[email protected]This dish is a great make-ahead meal. You can cook it on the weekend and then reheat it during the week.
Lisa Caban
[email protected]I would love to try this recipe with different types of beans, such as black beans or lentils.
Faisal's Routine
[email protected]This recipe is a great way to use up leftover rice.
John Jennifer
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this dish.
Dil Jaan
[email protected]This dish is a great way to get your kids to eat their vegetables.
Eleen Nabeel
[email protected]I would definitely recommend this recipe to anyone who loves Indian food or is looking for a new vegetarian dish to try.
Jinesh Dangol
[email protected]Overall, this dish is a great way to add some variety to your weeknight dinner rotation.
Sadiq Adam
[email protected]The cauliflower was a bit bland for my taste, so I roasted it with some olive oil and spices before adding it to the dish.
Saikat Mia
[email protected]I found the tamarind to be a bit too sour for my taste, so I added a little bit of sugar to balance it out.
Mental RajPoot
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Crockett Dylan
[email protected]I added some extra ginger and garlic to the recipe and it turned out amazing.
Asad_Khan110
[email protected]This dish is a great way to use up leftover chickpeas and cauliflower.
Ernesto Turrubiates
[email protected]I've never had Indian food before, but this dish was a great introduction. It was flavorful and not too spicy.
Ella Borcoskie
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Kirusanth Kiru
[email protected]This recipe was easy to follow and the dish turned out great! I will definitely be making it again.
Richard du Preez
[email protected]I love how this dish is packed with vegetables. It's a great way to get your daily dose of veggies.
zurc palacios
[email protected]This dish was an explosion of flavors! The sourness from the tamarind and the spiciness from the chilies balanced each other perfectly. The texture of the chickpeas and cauliflower was also great, with a nice crunch from the cauliflower.