INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER

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.