Curried Chickpeas and Cauliflower

I recommend playing CSNY album Deja Vu for full effect. I was supposed to go to the Catskills this weekend to write, but not feeling it. Instead I needed to stay home and perform a syllabus miracle.



 2 cans garbanzos drained
1 onion chopped
3 cloves garlic smashed and minced
2 T olive oil
2 T butter or ghee
1 t cumin
1 t tumeric
1 t garam masala
1-2 t curry powder (optional)
a few dashes of cayenne pepper
half t coriander half
t of cardamom
1 large head of cauliflower in florets
1 large Russet potato peeled and cubed smallish
1 T tomato paste half a can of coconut milk
1 t cornstarch
2 cups water

 1. Heat oven to 400 degrees. Put cauliflower in glass pan. Drizzle generously with olive oil, then salt and pepper. Add a little dash of cumin. Roast for 35 minutes, stirring once halfway through. Set aside.

2. In a Dutch oven, heat oil and butter, then add garbanzos and stir on medium high heat for 2-3 minutes.

3. Add onion and garlic and spices and tomato sauce. Let cook until you can smell the spices develop, turn heat down to med low.

4. Put two cups of water in a container and add the cornstarch. Stir until dissolved. Add water and coconut milk to Dutch oven.

5. Add potatoes. Turn heat up to medium high, and let simmer for 5 minutes. Then cover and continue to simmer for another 7 minutes.

6. Add the cauliflower florets. Serve over rice. If you leave the butter out, this is vegan and gluten free.