1 tablespoon canola oil

1/2 yellow onion, minced

2 cloves garlic

1 teaspoon ground ginger

1/2 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups cauliflower flourets (about 1/2 of a large head)

1 25-oz can of chickpeas, drained and rinsed

1/2 cup water

Heat oil in large sauté pan.  Add onion and sauté until soft, about five minutes.  Add garlic and continue to sauté for another minute.  Add spices, stir, and sauté an additional minute.   Dump in chickpeas, cauliflower, and water.  Stir to coat with sauce.  Cover and bring to a boil.  Turn the heat down and simmer for 10 minutes, or until cauliflower is tender.  Serve over brown basmati rice.

(c) 2007 Jeanette Bradley