Cauliflower with Indian spices

1. 

sesame oil 1 tbsp • spice turmeric 1 tbsp • Garam masala spice 1 tbsp • ground Roman caraway spice - jeera 0.5 tsp

Fry the spices in oil.

2. 

onion 4.25 oz (120 g)

Add finely chopped onion. Fry the onion for a while.

3. 

sterilized tomatoes 14 oz (400 g) • water 6.75 tbsp (100 ml)

Add sterilized tomatoes, cutted into smaller pieces, with the infusion, to the pot. Addr water. Mix and simmer for a while.

4. 

cauliflower 1.2 lb (560 g) • sterilized chickpeas 8.5 oz (240 g) • salt 0.5 tsp

Dismantle the cauliflower into florets, wash and add to the sauce. Add strained sterilized chickpeas. Salt.

5. 

Cover and simmer, stirring from time to time until the cauliflower softens. If necessary, you can add a little water if it evaporates quickly.