Friday, 10 October 2014

Cauliflower and Chick Pea

Foodie Friday

One of the great things about being Canadian is getting to know the many people and cultures that make up this great country.  I am getting to know a wonderful woman at work who brings with her the food culture of Indian and a dish she made a few weeks ago has inspired today's recipe from our table to yours.

  • 3 teaspoons Cumin
  • 2 teaspoons Coriander Seed
  • 1 teaspoon  Anise Seed
  • a few fennel seeds
  • 1 1/2 tablespoons ginger chopped fine
  • 2 tablespoons garlic chopped fine
  • 1 small onion coarsely chopped
  • 2 medium potatoes
  • 1 small head cauliflower
  • 2 1/2 teaspoons turmeric
  • 3 cups chickpeas
  • 1/4 cup water
  1. Place oil in a deep frying pan or dutch oven
  2. Once oil is hot add the cumin, coriander, anise, fennel ginger and garlic fry until the spices release their aroma
  3. Add onion and cook until clear
  4. Add the cauliflower, potatoes and chickpeas and water cook covered for 10 minutes
  5. reduce the heat and remove the cover cooking until the vegetables are cooked
  6. Salt and Pepper to taste.
Serve on Nan Bread or over Swiss Chard or Kale.

From our kitchen to yours

Grandma Snyder
© 2013-2014 twosnydergirls
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