Spicy Chickpeas with Ginger and Kale and Lime Yogurt Sauce
Dana Treat original
Serves 3-4

The chickpeas:
1 large shallot, peeled and diced
2 large garlic cloves, minced
1 inch piece of fresh ginger, peeled and minced
Vegetable oil
Kosher salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. tumeric
2 14-ounce cans chickpeas, rinsed and drained
1 14-ounce can fire roasted crushed tomatoes
2 tbsp. tomato paste
4 leaves kale, tough stems removed and cut into bite size pieces
3 tbsp. chopped cilantro

The yogurt sauce:
1 cup full fat or low fat (not non-fat) plain yogurt
Juice of 1/2 lime
20 small mint leaves, chopped
Pinch of kosher salt

Heat a medium pot over medium heat.  Add just enough oil to cover the bottom of the pot and add the shallot, garlic, and ginger.  Season generously with salt.  Stir until softened but not brown, about 2-3 minutes.  Sprinkle on the spices and stir until fragrant, about 1 minute.

Add the chickpeas and toss to coat with the spices, then add the crushed tomatoes and tomato paste.  Mix together well and bring to a simmer.  Add the kale and give it a good stir.  If the pot seems to dry at this point, add a little water – about a tablespoon at a time – to keep things moist.  You don’t want it soupy but you want enough liquid to cook the kale.  Adjust the heat to keep it at a simmer and cover the pot.  Continue to cook, stirring occasionally, until kale is very soft, adding water as necessary.

Meanwhile, make the yogurt sauce.  Stir together all the ingredients and set aside.

Just before serving, add the cilantro to the chickpeas and season to taste with salt and pepper.  Serve over basmati rice with a drizzle of sauce over top.  Serve the cauliflower alongside.

Roasted Cauliflower

1 large head cauliflower
Olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 425°F.

Wash the cauliflower well and cut it in half.  Remove the core from each half, then cut into 1/2 inch thick slices.  Place on a baking sheet (dark works great in this instance) and drizzle with olive oil and a healthy pinch (or two) of salt and pepper.  (Cutting it into slices rather than florets gives you more surface area on the baking sheet which means more caramelization which means more yum.)  Mix with your hands and then place in the oven.

Allow the cauliflower to cook undisturbed for 15 minutes.  Remove from the oven and flip all the slices over.  Return to the oven and cook for another 15 minutes.  You will want quite a bit of brown on your cauliflower so if it looks too pale, give it more time.  Once it is done, you can cut the slices into bite size pieces.