Indian Spiced Chickpeas and Cauliflower

Is everyone eating healthy this month? I am planning on it. I still have one older less healthy post for later this week, but it’s a two parter so since I am reviewing Last Restaurant Standing tomorrow(remember to watch tonight guys!) I thought I would save that for Thursday and Friday. So what about this meal? It was tasty and filling, meatless and healthy, Indian flavors, but still americanized enough for my family to enjoy it. An all around winner for me, and it was really easy to cook for a weeknight! (Like I have a job or something)

In the food processor was olive oil, ginger, garlic, onion, jalapenos, cumin, and coriander.

Soak the chickpeas overnight. Drain and rinse, then add to crushed tomatoes.

I added curry powder and turmeric to the tomatoes and chickpeas.

The coated cauliflower goes into the oven.

When the beans are tender, kill the heat and add some lime juice and yogurt.

The texture of dried beans are so much better than ones from the can.

Everything tasted great and went nicely together. Served with brown rice, cilantro and lime.

Cauliflower cut into smallish florets.
Olive oil, onion, garlic, ginger, seeded jalapenos, cumin, coriander in the food processor
Coat the cauliflower with the mixture, spread on pan and bake at 450 for 20 minutes

Soak chickpeas overnight. strain and rinse.
Bring crushed tomatoes to a simer. add chickpeas
Add curry powder and turmeric.
When beans are tender(45 minutes to an hour), remove from heat and stir in lime juice and yogurt.


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