Cauliflower & Chickpeas with Mustard Seeds
Adapted from The Cooking Adventures of Chef Paz
Prep time: 5 minutes
Cooking time: 10 minutes
1 large onion, coarsely chopped
1-2 cloves garlic, finely minced
1 tbsp olive oil
4 tbsp mustard seeds
1 head cauliflower, cut into small florets, discard the core
1 can (19 oz/540 ml) or about 2 cups chickpeas, drained
¼ cup fresh cilantro (or oregano) chopped
Salt & pepper to taste
1. In a large non-stick skillet, heat the olive oil over medium high heat. Add the onion and sauté until golden (about 5 minutes). Add the garlic and toss until aromatic.
2. Add the mustard seeds and cauliflower and cook until golden stirring occasionally until the cauliflower is crispy golden on the outside and soft to the fork. (4-5 minutes).
3. Add the chickpeas and continue to cook for a couple of minutes just to heat them through. Add the cilantro (it just adds great color to the dish) and serve.
Excellent leftover dish…..
Add juice and zest of ½ large lemon, some additional freshly chopped cilantro, salt & pepper to taste and 1 cup of crumbled feta cheese.
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