Ingredients

• 1 tablespoon fresh ginger, finely grated
• 3 tablespoons lemon juice, freshly squeezed
• 2 tablespoons vegetable oil
• 2 cups onions, diced
• 1 jalapeno pepper, seeded and minced
• 1 (14 1/2 ounce) can tomatoes, diced and drained
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cardamom
• 1/4 teaspoon clove, ground
• 1 teaspoon salt
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 lb cauliflower floret (1 medium head, cored and trimmed)
• 1/4 cup cilantro, chopped
• 3/4 cup water, divided

Instructions

1. Combine lemon juice and grated ginger in a small cup and set aside.

2. Heat a large saucepan over medium-high heat and add oil. 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). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.

3. In 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 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.

4. Serve with a green salad and naan bread or as a side dish.