Cauliflower and Chickpeas Stew

Ingredients

3 cups of cauliflower florets

2 cups of boiled chickpeas

1 medium fresh tomato, chopped

1 large onion, finely chopped

1 tsp tomatoes paste

1/2 tsp of salt

2 cups of water

2 bay leaves

1 tablespoons of oil

1 tablespoon cornstarch

1 small green bell pepper

1 tsp paprika

1 tsp cumin powder

1 tsp coriander powder

1 tsp garlic and ginger paste

Preparation

In a large pan over medium heat add oil (do not heat oil) onion, fresh tomatoes, tomato paste, bay leaves, chickpeas and water. Cover and simmer for 10 minutes.

Now add the cauliflower florets. Mix corn starch with a little bit of water add to the pan add the rest of ingredients except green pepper. Let cook for another 5 to 10 minutes or until the sauce thickens. Cornstarch helps thicken the sauce. If you don’t have any, use flour. Just a tablespoon mix with little bit of cold water will help your stew to be thick.