Tuesday, January 26, 2010

Madras Chick Peas with Cauliflower

One of those great dishes that is good the day you make it, but tastes better as leftovers. This comes from book one of a small collection of cookbooks written by Jay Solomon. I find most of his books, including this one - Lean Bean Cuisine - to be consistently good.

If you have all the spices at home, then this dish is really easy to prepare. The most time-consuming part will be the chopping. But, put on some music, or grab the phone and talk to someone as you prepare everything. Of course -- if you don't know by now, my advice to all aspiring cooks is to prep all ingredients before you actually start cooking.

Madras Chick Peas with Cauliflower
Lean Bean Cuisine

2 T vegetable oil
1 small onion, diced
1 large tomato, cored and chopped
2 cloves garlic, minced
1/2 T ginger, minced
1 jalapeno chili (or serrano), seeded and minced
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1/4 tsp coriander
2 c chickpeas, cooked
2 c cauliflower florets
1 c water

Heat oil in skillet. Add onion, tomato, garlic, ginger and pepper. Saute 5-7 minutes. Add spices and cook 1 minute. Add chickpeas, cauliflower and water and simmer 25-30 minutes.

Serve hot with bread and rice.

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