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Aloo Gobi with Chickpeas

canola or olive oil for cooking
1 medium head cauliflower, separated into florets
1 onion, finely chopped
1 Tbsp grated fresh ginger
1 Tbsp garam masala
2 tsp ground cumin
2 tsp chili powder
1 tsp salt
2-3 tomatoes, chopped
1 small sweet potato, peeled and diced, or 2 thin-skinned white potatoes, diced (about 3 cups)
2 cups cooked chickpeas or red kidney beans (or a 19 oz can drained and rinsed)

Preheat the oven to 425° F.

Spread the cauliflower in a single layer on a baking sheet. Drizzle with olive oil and toss to coat the pieces. Roast for 20 minutes or until the cauliflower is tender and turning golden on the bottom and edges.

Meanwhile, heat a generous drizzle of oil in a large heavy skillet. Add the onion and cook until it starts to soften. Add the ginger, garam masala, cumin, chili powder, and salt. Cook for a minute , then add the tomatoes, sweet potato, and chickpeas or kidney beans. Stir to combine everything well, then pour 1 cup water over and cover with a lid. Reduce heat to medium-low. Cook until the potatoes are tender, about 8-10 minutes.


Add the roasted cauliflower to the pan and stir to combine everything. Add a little water if it seems too dry. Season to taste with salt (if needed).

Spilling the Beans cookbook, p. 148
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Header photo by
Gillian Gunson