Hot and Spicy Garbanzos and Cauliflower
Updated: Jan 29
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.