Thursday, October 30, 2008

Spiced Cauliflower, Spinach, and Chickpeas

Brrrr... it's gotten chilly here lately. Or is that just the ghost of John McCain running through my house?

Whatever the case, a big bowl of warm veggies is the cure.


2 TB vegetable oil
1 onion, chopped
2 TB curry
1 TB garam masala
1 TB cumin
1/2 TB coriander
1/2 TB hungarian paprika
1/2 TB turmeric
2 TB tomato paste
1 28 oz can diced tomatoes, with juice
1 15 oz can chickpeas, with juice
2 small (or 1 large) heads of cauliflower, chopped into florets
10 oz fresh spinach
salt and pepper to taste
lemon juice (optional)


In large dutch oven, heat oil over medium-high heat. Add onion, and saute until softened. Add spices and tomato paste, and stir to combine. Add canned tomatoes, chickpeas and cauliflower. Put lid on oven, and bring cauliflower mixture to a low simmer.
Take lid off, and let mixture simmer, stirring occasionally, for about 30 minutes. Add spinach once cauliflower has softened, and cook until spinach softens. Season with salt and pepper to taste. Serve over rice. Add a small amount of lemon juice to each bowl prior to serving if desired. Serves 6-8.

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