Indian Spicy-Sour Chickpeas With Cauliflower

Daily Inspiration S


This is a wonderfully fragrant vegetarian Indian dish. Serve with or without rice - delicious with Naan bread and if desired a nice salad on the side - see my Indian salad recipe. : )

★★★★★ 1 vote
20 Min
30 Min
Stove Top


1 Tbsp
fresh ginger, finely grated
3 Tbsp
lemon juice, freshly squeezed
2 Tbsp
vegetable oil (or ghee)
2 c
onion, diced
1 can(s)
diced tomatoes, drained (14 1/2 oz)
1 Tbsp
ground cumin
jalapeno, seeded and minced
1 Tbsp
ground coriander
1/2 tsp
1/4 tsp
ground cardamom
1/4 tsp
ground clove
1 tsp
2 can(s)
chickpeas, rinsed and drained (15 oz each)
1 lb
cauliflower florets (1 medium head, cored and trimmed)
1/4 c
fresh cilantro, chopped
3/4 c


1Combine lemon juice and grated ginger in a small cup and set aside.
2Heat a large saucepan over medium high heat and add oil (or ghee). Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes longer). Add tomatoes, cumin, coriander, turmeric, cardamom, clove, and salt. Stir and cook 1 minute.
3Add drained chickpeas and 1/2 cup water to pot. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes too dry.
4In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 minutes). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add chopped cilantro.
5If desired, serve over rice or serve as is with Naan bread on the side.

About Indian Spicy-Sour Chickpeas With Cauliflower

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Indian
Other Tags: Quick & Easy, Healthy