Last nights din din.

 Indian Spiced Cauliflower and Chickpeas (Tagine)

This meal was super easy. I wanted to do a one pot meal, because I didn't have much time to cook. I would make a few alterations to the recipe, if I made it again, but it was overall pretty delicious. This recipe makes a huge batch, so tonight we're having leftovers! If I were to change this recipe, I would add double the called for tomatoes and about 50% more spice. The timing on the cauliflower cooking also needs to be tweaked a little, but overall quite tasty.

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This recipe originally care of Delicious Living Magazine. They always have amazing things to try!!

1 tablespoon finely grated fresh ginger

3 tablespoons fresh lemon juice

2 tablespoons vegetable oil

2 cups diced onion (1 medium-large onion)

1-2 large jalapeño peppers, seeded and minced

1 14.5-ounce can diced tomatoes, drained

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1 teaspoon salt

2 15-ounce cans low-sodium chickpeas (garbanzos), rinsed and drained

1 pound cauliflower florets (1 medium head, cored and trimmed)

1/4 cup chopped fresh cilantro leaves

1. Combine ginger and lemon juice in a small cup. Set aside.

2. Heat a large saucepan over medium-high heat. Add oil, then onion. Cook, stirring occasionally, until onion begins to brown, about 4 minutes. Add jalapeño and continue cooking until onion is brown all over, another 4–5 minutes. Add tomatoes, cumin, coriander, turmeric, cardamom, cloves, and salt. Stir and cook for 1 minute. Add chickpeas and 1/2 cup water. Cover and cook over medium heat for 10 minutes, stirring occasionally and adding more water if mixture becomes dry.

3. Add cauliflower and 1/4 cup water. Cover and cook over medium heat, stirring carefully with a rubber spatula every minute or so, until cauliflower is tender, about 7 minutes. Uncover, increase heat to medium-high, and cook, stirring, to boil off any excess liquid. Stir in lemon juice mixture. Stir in cilantro and serve.

PER SERVING: 177 cal, 26% fat cal, 5g fat, 0g sat fat, 0mg chol, 7g protein, 26g carb, 7g fiber, 453mg sodium