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  • edithpan6

Hot and Spicy Garbanzos and Cauliflower

Updated: Jan 28, 2020

Yield: ~1 hotel pan


3 cups peanut oil (canola or olive oil can be substituted)

3 tbsp. ground cumin

2 tbsp. ground coriander

2 tbsp. ground turmeric

1 tbsp. cayenne pepper

6 fresh green chilies, such as jalapenos, seeded and finely chopped

9 lbs. cauliflower florets

3 cups water

12 cups cooked garbanzos

3 tbsp. whole cumin seeds

10 garlic cloves, minced

1 bunch fresh cilantro, chopped

Salt and pepper to taste

Heat half of the oil in a large skillet. Add the ground cumin, coriander, turmeric, cayenne and chopped chilies. Let the spices toast for 3-5 seconds.

Add the cauliflower and the water. Cook over medium heat, stirring constantly, about 6 minutes, or until the cauliflower is softened. Add the garbanzos and cook for another 5 minutes. Season with salt and pepper as needed.

Heat the remaining oil in a pan. Add the cumin seeds and garlic and cook until lightly browned.

Pour over the cauliflower/garbanzo mixture, and garnish with the chopped cilantro.

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