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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.
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Meanwhile in a bowl, mix the dry spices and crushed chilies together.
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Add the spice mix and garlic into the pot and stir, cooking until toasted and fragrant for about a minute.
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Deglaze the bottom of the pan by stirring in the stock.
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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.