Saturday, January 22, 2011
Spicy Cauliflower and Chickpeas
When I was young, the only way I could eat it was raw with a little ketchup and mayo. Now, I adore it cooked.
I also love it’s colors - green, orange, and purple – and have created a lot of appetizing recipes using these varieties.
The Spicy Cauliflower recipe below has a little kick to it with the red chilies. The combination of the cumin, mustard seeds and ginger really gave it a superb taste.
3 tablespoons oil
3/4 teaspoon whole cumin seeds
1 1/2 teaspoons whole mustard seeds
1 large onion, thinly sliced (about 3 cups)
1/4 cup finely shredded peeled ginger
5 cloves garlic, very thinly sliced
1 1/2 teaspoons kosher salt
1 medium head cauliflower (about 2 pounds), cut into large florets
3/4 cup water
1 cup cooked chickpeas
1-2 small red chilies, thinly sliced, seeds removed for less heat
Heat 1 tablespoon of the oil over high heat in a large skillet. Add spices and cook until fragrant and golden, 30 seconds to 1 minute. Stir in the onion, 3 tablespoons ginger, 3 tablespoons garlic, and 3/4 teaspoon salt. Cook until onions are tender and golden at the edges, 4 to 6 minutes. Remove from pan and set aside.
Wash and dry pan and return to medium-high heat. Add 1 tablespoon oil; heat until shimmering. Add half the cauliflower and brown on one side, 3 to 5 minutes. Remove from pan, and repeat with remaining oil, cauliflower, ginger, and garlic.
Combine batches of cauliflower in pan. Stir in chickpeas and chilies; cook uncovered until chickpeas are heated through and liquid is gone, about 3 minutes.
Stir in onions and serve.
With the leftover chickpeas, you can make a crunchy, low calorie snack
Spicy Toasted Chickpeas
One 15-ounce can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground hot paprika
1/2 teaspoon kosher salt
Preheat oven to 425 degrees. Toss chickpeas with oil and spices until evenly coated.
Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes.
Let cool completely.
Store in an airtight container up to 2 weeks.