To go along my Ethiopian Lentil Curry I chose another Ethiopian-style curry with chickpeas and cauliflower. One of my favorite things about curry is that both of these dishes can be called a “curry” yet they are both so different and complimentary at the same time. This stew is a yellow curry seasoned with turmeric, cumin, cardamom, coriander and paprika. It is more loosely based on Ethiopian chickpea and vegetable stews because I thought it would be fun to embellish it a bit. I don’t think preserved lemons are found too much in Ethiopian food but they really added amazing flavor to this dish. The preparation was easy and the result was so tasty! It tasted great with the lentils as well as the Injera bread.
Ethiopian Chickpea and Cauliflower Stew with Preserved Lemons
(makes 3 quarts)
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 large yellow onion, chopped
- 3 inch piece ginger, minced
- 3 arbol chilies, toasted and crushed
- 4 cloves garlic, minced
- 1 large head cauliflower, chopped in bite-sized pieces
- 45 oz. chickpeas, washed and drained
- 4 cups chicken or vegetable stock
- 1 preserved lemon, washed and sliced
- 1 tbsp cardamom
- 2 tsp turmeric
- 2 1/2 tsp coriander
- 2 1/2 tsp cumin
- 2 tsp paprika
- salt and pepper to taste
- cilantro, chopped for garnish
- In a large 4-6 qt. sauce pot, heat the vegetable oil and add the onions and ginger. Cook the mixture on medium high for 5 minutes.
- Meanwhile in a bowl, mix the dry spices and crushed chilies together.
- Add the spice mix and garlic into the pot and stir, cooking until toasted and fragrant for about a minute.
- Deglaze the bottom of the pan by stirring in the stock.
- Add the chickpeas, cauliflower, preserved lemon and butter. Cook uncovered for about 40-45 minutes until some of the excess liquid has cooked off and the cauliflower is fork tender.