Ingredients
4 - 5 cups chickpeas
1 onion, diced
3 cloves garlic, diced
2 cinnamon sticks
1.5 T turmeric
1.5 T cumin
1 t coriander seeds
1 T cayenne pepper
2 dried chilis
2 T sugar
2 bay leaves
2 cans canned tomatoes (whole)
.5 can tomato paste (if needed)
1 can chicken broth (if needed)
1 head of cauliflower (I used purple), roasted
1 T nigella seeds
Preparation
In a large sauce pan, saute onion in a few tablespoons of oil until softened. Add all spices, garlic, bay leaves, chilis and stir until mixed well. Add tomatoes and chickpeas (I used dried chickpeas that had been soaked overnight and were still quite hard - if using canned, add during last 20 minutes of cooking sauce). Add sugar. Preheat oven to 425 degrees. Cover saucepan with a lid and simmer for 45 minutes. Trim cauliflower and place florets on a baking sheet and drizzle with oil and dot with butter. Roast cauliflower for 20 minutes. If more sauce is necessary, add half can of tomato paste and about 3 quarters of the can of chicken broth. Continue to simmer until thickened. Add cauliflower and sprinkle with nigella seeds.
