An idea coming to fruition, a recipe, some sea salt and measuring tools.
Mateo behind me doing homework. Nico's not far away–usually with his stash of cars.
Somehow it all comes together as dinner every night.
Adapted from Madhur Jaffrey via recipezaar.com
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Preheat oven to 425-degrees
1 head of cauliflower chopped (approximately 3 cups of florets)
4 tablespoons extra virgin olive oil
Sea salt + pepper
Place florets into a bowl and coat with olive oil, salt and pepper. Pour coated florets into baking pan, and bake until golden brown, about 20-25 minutes. Stir every 5-7 minutes while roasting.