Spicy Moroccan Chickpeas with Cauliflower

Cauliflower is moving onto the list of “superfoods” these days, but it has always been a favorite part of dishes in the Middle East. I love this spicy chickpea dish with cauliflower. I picked up the recipe on the internet — I have forgotten where just now — and have used it many times with a couple of small changes, mostly related to procedure.

I served the chickpeas and cauliflower this time with a tumeric-tinted quinoa, seasoned with lots of chopped onion, salt and pepper. I also made a raw sweet potato and beet salad with a bit of chopped mint and an extra virgin olive oil and freshly squeezed lemon juice dressing.

Spicy Moroccan Chickpeas with Cauliflower
(Serves 4-6)

Ingredients

• Chickpeas, dried, 1 lb.
• Extra-virgin olive oil, 2 TB
• Spanish onion, 1 petite diced
• Cumin, 2 tsp. ground
• Coriander, 1 tsp. ground
• Turmeric, 1 tsp. ground
• Szeged hot paprika, 3/4 – 1 tsp.
• Cinnamon, 3/4 tsp.
• Ginger, 1 TB fresh minced
• Garlic cloves, 2 minced
• Celery, 1 lg. stalk diced
• Cauliflower florets, 1 quart
• Plum tomatoes, 8 petite diced or one 19 oz. can
• Parsley leaves, 1/2 cup chopped
• Cilantro leaves, 1 cup chopped
• Lemon, juice of one + wedges for garnish
• Salt, 1.5 tsp.

Directions

1. Prepare chickpeas. I like to soak them the night before and in the morning drain them, put them into a pot with water to cover, bring to a boil and drain — then repeat that boiling and draining process two more times before I put them into the pot covered with water one last time for cooking. Cooking will take at least an hour, maybe two. Check periodically to see if more water is required.
2. Add the extra virgin olive oil to a second pot. Petite dice the onions, and add them to the pot to saute until soft.
3. Add the ginger, seasonings (except salt) and celery and saute.
4. Add the petite diced tomatoes and simmer with the seasonings with the lid on the pot until the tomatoes give off their water.
5. When there is plenty of moisture in the pot, add the cauliflower and steam briefly until fork tender. Turn off the spices and cauliflower and set aside until the chickpeas are ready.
6. When the chickpeas are ready, drain them. You may want to put your colander over a bowl to catch the remaining cooking liquid in case it’s needed for the dish. I have never needed more liquid, but your preferences may vary.
7. Put the drained chickpeas back into the pot in which they were cooked. Add the tomato and cauliflower with seasonings and most of the chopped cilantro and parsley.
8. Gently fold tomato mixture and chopped greens through the chickpeas.
9. Garnish with additional cilantro and parsley and lemon slices and serve.