Cauliflower and chickpea dopiaza

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Cut the cauliflower into medium florets. Chop the onion finely, crush the garlic, peel and grate the ginger, and drain and rinse the chickpeas. Cut the red onion into thick wedges and keep it separate.
2. Put the cauliflower, chickpeas, chopped onion, garlic, ginger, chopped tomatoes, garam masala, cumin and turmeric in the slow cooker. Stir well. Add no water: the cauliflower will release its own.
3. Put the lid on and leave it on. Cook on low for 5 to 6 hours or on high for 3 hours. Cauliflower turns to mush if left for longer.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. For the last hour (low) or last 30 minutes (high), stir in the red onion wedges. This second lot of onion is what makes it a dopiaza.
6. Chop the coriander and stir it in just before serving. Season with salt and pepper, and serve over the rice.

Tip Cut the cauliflower into large florets so they hold together. Add a splash of water at the end if the sauce looks dry.

Photo made with AI.

From Nosha · nosha.app