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.

Comments

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