83rd meeting. Cauliflower and chickpeas

Where? Y's
Attendants: Y, A, Ch, L, G, and D

Menu:
1) Curried Cauliflower and chickpea stew
2) Tossed salad with lettuce, spinach, avocados, and sunflower seeds

Discussion:
University governance 101, the Board-of-Visitors threat, students cheating in class, hiring, local tomatoes in winter, organizing winter-break festivities


Curried Cauliflower with Chick Peas and Tomatoes (Adapted from recipe by Tyler Florence)

Ingredients

• 1/4 cup of olive oil
• 1 yellow onion, finely chopped
• 2 tablespoons store bought curry powder
• 1-inch piece fresh ginger, peeled and chopped (add more if you like ginger)
• 2 vine-ripened tomatoes, chopped
• 1 head cauliflower (about 1 pound), cut into florets (I used frozen cauliflower)
• 3 cups canned chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• Salt
  

I also added 1-2 teaspoons of coriander seeds to boost the flavor of this dish.

Directions
Heat the olive oil in a Dutch oven over medium heat. Add the spices and ginger to release the flavor, about 30 seconds. Add the onion abd stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower , chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy . Season with salt to taste.