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Curried Cauliflower with Chickpeas

Curried Cauliflower with Chickpeas
Nicole Spiridakis for NPR /

If you have more time, you could also make this using the previous recipe for roasted cauliflower, though it is perfectly delicious on its own, without being pre-roasted.

Makes 4 servings

5 tablespoons olive oil

4 cloves garlic, thinly sliced

2 teaspoons peeled, minced fresh ginger

1 teaspoon curry powder

1/2 teaspoon cayenne pepper

1/2 teaspoon turmeric

1/2 teaspoon salt

1 onion, thinly sliced

1 medium or large head cauliflower, washed and broken into florets

1/4 cup water

1 (8-ounce) can chickpeas, drained and rinsed, or 1 cup dried chickpeas that have been soaked and are ready for cooking

Rice or couscous

In a large frying pan, cook the garlic, ginger and spices in the olive oil over medium heat for 1 minute to form a paste.

Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.

Add the cauliflower and 1/4 cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.

Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.

Serve over brown or white rice, or couscous.

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