Spicy Middle Eastern Braised Chickpeas
 
Prep time
Cook time
Total time
 
A Spicy Middle Eastern Chickpea and Cauliflower Curry.
Website:
Serves: 4
Ingredients
  • Spice Blend:
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1¼ tsp salt
  • 1 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp freshly ground black pepper
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp ground coriander
  • ½ tsp ground cloves
  • ½ tsp red pepper flakes
  • ½ tsp ginger
  • The Rest:
  • 2 tbsp oil (or saute in water if that's your preference)
  • 1 onion diced
  • 1 whole head garlic peeled and pressed
  • 2 tbsp grated ginger
  • 3 tbsp of the spice blend (Don't discard the rest! You may want to add more later)
  • 3 tbsp tomato paste
  • 2 cups of chopped cauliflower
  • 3 cups of cooked chickpeas (approx 2 cans) with 1 cup of them mashed roughly with a potato masher
  • 2 cups water
  • 1 can whole fat coconut milk/ cream
  • 2 cups spinach, chopped
  • ½ lemon, juiced
  • salt and pepper to taste
  • red pepper flakes to taste
Instructions
  1. Mix up your spice blend in a small dish. You may or may not be using it all. Set it aside.
  2. Heat a Dutch Oven on the stovetop over medium heat. Once hot add your oil (or a couple tbsp of water if that's your preference for sautéing).
  3. Add your diced onion and cook until translucent about 5 minutes.
  4. Add your grated ginger and pressed garlic and cook for about another minute ensuring you stir often so that the garlic doesn't burn.
  5. Add 3 tbsp of the spice blend and cook for a minute or two until aromatic. Don't discard the rest! You may still be using it!
  6. Add your tomato paste and stir to incorporate.
  7. Mix in your chopped cauliflower, whole and roughly mashed chickpeas and stir to combine.
  8. Cook this mixture for about 10 minutes.
  9. Add 2 cups of water and bring it to a boil.
  10. Reduce heat to a gentle simmer, cover and cook until cauliflower is almost tender about 7 minutes.
  11. Add your coconut milk and spinach and cook until spinach has wilted about 2 minutes.
  12. Squeeze the juice from ½ lemon into the pot, stir and season with salt, pepper and a bit more of the spice blend and/or more red chile flakes if you like it hot like we do!
  13. Serve with rice or flatbread of choice.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2017/04/19/spicy-middle-eastern-braised-chickpeas/