Spiced Garbanzos w/ Spinach & Creamy Cauliflower

spiced garbanzos w/ cauliflower

We’ve had this before, and we should definitely have it more often. I absolutely love highly spiced food even without the heat. I think I’ll try it next time with lentils rather than garbanzos just to compare different textures. I simplified the recipes a little bit from the first time. Nothing was missed, and the flavors are even more intense. I’ll admit this really isn’t a summer feeling meal, but I couldn’t resist after Dizzle came home from a trip raving about an Indian restaurant experience. 🙂 Each of these could be served alone as a main course with rice, but we really love the combo of the two together.


Spiced Garbanzos w/ Spinach
Author: 
Serves: 4
 
Ingredients
  • 1 onion diced
  • 1 TB oil
  • 1 tsp black mustard seeds
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 4 garlic cloves minced
  • 2 TB ginger paste
  • 2 cups garbanzos
  • 6 oz baby spinach (3-4 big handfuls) rough chopped
  • salt to taste
Instructions
  1. Heat pan to medium. Add oil, onions, and mustard seeds. When mustard seeds start to sputter, probably around a minute, add all other spices, ginger, and garlic. Stir to combine and saute. Add garbanzos. Stir to combine. Add spinach by big handfuls. Cover to wilt for about a minute. Stir to combine. Repeat until all spinach is added.


Creamy Spiced Cauliflower
Author: 
Serves: 4
 
Ingredients
  • 1 head cauliflower, cut into florets
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 can coconut milk
  • 1 TB oil
Instructions
  1. Heat pan to medium. Add oil. Add mustard seeds and cumin seeds. Stir and cook for about a minute. Add all other spices. Stir to cook briefly. Add coconut milk. Stir to combine. Add cauliflower. Cover, lower heat, and simmer for approximately 15 minutes until desired tenderness.

Serve with whole grain rice.

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