Chickpeas, cauliflower, tomatoes, onions, garlic, ginger and a unique spice blend. One pot, one hour—flavor perfection!
- 2 Star anise pods (or 1 teaspoon anise seeds)
- 2 teaspoons garam masala
- 2 teaspoons corainder
- 2 teaspoons Cumin
- 2 Large onions, diced
- 4 cloves Garlic
- 1 tbsp Ginger, chopped
- 2 teaspoons Red pepper flakes
- 1 cup Water
- 1 head Cauliflower, cut into small florets
- 5 Medium tomatoes, diced
- 2 cans (15 oz size) chickpeas, rinsed and drained
Grind star anise, garam masala, coriander and cumin in a spice grinder. Put aside.
In a medium pot over medium heat, add the onions. Sauté for about 5 minutes until they begin to soften. Add the garlic, ginger and red pepper flakes and continue cooking for another minute.
Add water and stir to deglaze the pan. Reduce heat to simmer and add cauliflower. Cover the pan and allow the cauliflower to steam over low heat for 8-10 minutes. This will start the cooking process.
Add the spices (anise, garam masala, coriander and cumin), tomatoes and chickpeas. Mix well. Cover the pan and continue cooking for 15-20 minutes until the tomatoes break down and the cauliflower is tender. Taste and add salt and pepper if desired.
Garnish with chopped fresh cilantro and serve with rice if desired.