Curried cauliflower with Chickpeas

By á-2799

Ingredients

• 1 tbsp olive oil
• 1 sweet onion such as Vidalia thinly sliced
• 1 tbsp granulated sugar
• 2 tbsp minced fresh ginger
• 2 cloves garlic, thinly sliced
• 2 tsp garam masala
• 2 tsp balsamic vinegar
• 1/4 tsp cayenne pepper
• 1/4 tsp each salt and pepper
• 1 small head cauliflower
• 1 can(540 ml) chickpeas, drained and rinsed
• 1/4 c raisins
• 4 cups packed fresh baby spinach

Preparation

Step 1

In dutch oven, heat oil over medium-high heat, cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.
Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper, reduce heat to medium low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.
Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas and raisins, cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.