Sean is a picky (very picky) eater. What I've found recently though, is that he loves anything that I cook with Indian spices in it! Go figure. So, this recipe is right up his alley. This is a substantial side dish for dinner. I bring leftovers to work for lunch, and that's all I'll need.
Serves 4
3 tbsp grapeseed oil
3/4 tsp cumin
1 1/2 tsp dry mustard
1 large onion (sliced very thin)
1/4 cup finely shredded peeled ginger
5 cloves garlic, thinly sliced
1 1/2 tsp kosher salt
1 medium head cauliflour cut into large florets
3/4 cup water
1 cup cooked chickpeas
Heat 1 tbsp of the oil over high heat in a large skillet
Add spices and cook until fragrant (about 30 sec)
Stir in onion, 3 tbsp ginger, 3 tbsp garlic, and 3/4 tsp salt. Cook until onions are tender (4-6 min)
Remove from pan and set aside
Wash and dry pan, and return to medium high heat.
Add 1 tbsp oil, heat until shimmering
Add half of the cauliflour and brown on one side (3-5 min)
Remove from pan and repeat with remaining oil, cauliflour, ginger, and garlic
Combine batches of cauliflour in pan and add water and remaining salt
Bring to a simmer, cover, and cook until tender (5-7 min)
Stir in chickpeas, and cook uncovered until chickpeas are heated through and liquid is gone (3 min)
Stir in onions and serve
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