Spicy Chick Peas and Cauliflower

This is a flexible dish that can be made with a wide variety of vegetables, depending on what you have in your refrigerator.

Ingredients
1 head cauliflower, chopped
2 cans chick peas, NOT drained
1 red onion, chopped
1 clove garlic, minced
1 large hunk of ginger root, minced
1 bunch cilantro, chopped
1 pound butternut squash, chopped
1 large sweet potato, baked and mashed
1/4 teaspoon black mustard seeds
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon cardamom pods
Sea salt
2 tablespoons Olive oil

Directions

• Bake the sweet potato in the microwave. When done, remove skin and mash potato with a fork. Set aside. 
• Heat the olive oil in a sauce pan, add the onions and sauté until onions begin to be translucent. 
• Add the garlic and ginger. 
• Add the salt, cumin, garam masala, coriander and mustard seeds. Cook till the mustard seeds pop. 
• Add the chick peas, cardamom pods, butternut squash, sweet potato and cauliflower. 
• Mix well. Reduce heat and simmer until vegetables are cooked. 
• Add cilantro and stir. Taste and adjust spices as needed.
• We like our spices strong. Your tastes may differ.

Alternative Preparations

• You can slow cook this dish, transferring all ingredients from the pan to the crockpot at the same step when you add the chick peas. 
• You can add or subtract vegetables in accordance to what is in your fridge. I’ve experimented with: 
• Chopped or shredded carrots 
• Chopped kale 
• Chopped spinach 
• Baby potatos 
• Chopped eggplant 
• Red peppers 

Serve with warm whole wheat naan.