Spicy chickpeas and cauliflower

Ingredients

200g chickpeas, soaked for 12 hours
11/2 tsp salt
700ml water
180g cauliflower cut up
3 tomatoes, cut into thin wedges
21/4 tbsps oil
1 tsp cumin seeds
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 thumb-size ginger, grated
3 tsps chilli powder
1/4 tsp turmeric powder
1 tsp garam masala
11/4 tsp salt (or to taste)
150ml water
1 tbsp lemon juice

Method

1. Boil chickpeas with water and salt in a claypot for at least three hours or until they are soft. You can put them in a crockpot to simmer for eight hours.
2. Heat oil in wok. Throw in the cumin seeds to pop, watching they don’t get burnt. Put in the chopped onion, garlic and grated ginger. Fry till fragrant.
3. Add in the chilli, turmeric and garam masala and fry over low heat.
4. Put in the cauliflower, tomatoes and chickpeas to stirfry. Add salt, and 150ml water.
5. Cover to simmer for about six minutes. Add lemon juice, stir quickly and dish out. Serve with naan, roti canai or pita bread.