Ingredients
- 4 cups Chickpeas cooked & Split
- 2 cups Riced Cauliflower
- 1 medium ONion
- 4 cloves Garlic
- 1/2 inch piece Ginger
- 1 cup Tomatoes crushed
- 3 cups Water or vegetable broth
- 1 Jalapeno
- 1/2 tbsp Oil
- 2 tbsp Garam Masala
- 1 tsp Turmeric
- 1/2 tsp CUmin
- 1/2 tsp Chili Pepper
- 1/4 tsp Cardamom
- Salt & Black Pepper to taste
- Basmati Rice as needed, cooked
Instructions
- Finely dice onion and jalapeño and grate ginger and garlic. Heat up oil in a large pot and fry onions until golden and fragrant. Add garlic, ginger and jalapeño and keep cooking for another 2-3 minutes.
- Add spices to the mix and keep stirring for another minute. Add crushed tomatoes, chickpeas and cauliflower (I used frozen). Pour in 3 cups of water/broth and bring to a boil. Turn down heat and let simmer for about 20 minutes.
- Serve with Basmati rice and a bit of fresh lime or lemon juice on top and enjoy!