Recipe: Aloo Gobi with Chickpeas and Cauliflower

Cook up a steaming bowl of this hearty vegetarian stew using cauliflower and sweet potato from one of our farmers’ markets. It’s adapted from “Spilling the Beans,” whose authors, Julie Van Rosendaal and Sue Duncan, hail from Canada. They did extensive recipe testing on their families, so you can be sure even kids will like this recipe. They even include recipes for muffins and delicious-sounding desserts (I haven’t tried any yet) that include protein-rich beans.

I halved the amount of chili powder for my version, and I sometimes cook up the chickpeas and roast the cauliflower the day prior. 


Here’s how to cook them up, though you can certainly use canned – a lot faster!

The night prior, cover one cup of dried chickpeas with water. The next day, pour the water off and add more – at least 1” above the peas. Bring to a boil (you can add a bay leaf) and simmer for 20-30 minutes, or until they’re soft enough. You can refrigerate them at this point to use later, or continue.

Alternatively, cook them in a stovetop or electric pressure cooker; this takes about 7 minutes of cooking time for pre-soaked chickpeas or 45 minutes for dry ones, plus time to let the pressure come down. Consult the instructions that came with your cooker or another trusted source.


Preheat oven to 450 degrees. Cut one head of cauliflower into florets and spread on a baking tray. Dribble olive oil over and toss with your hands to coat. Put in the oven for 15-20 minutes, or until tender and starting to brown. You can refrigerate at this point.

Combine and cook

1 onion, chopped finely              1 tsp chili powder

1 Tbsp fresh ginger, grated         2 tsp ground cumin

1 Tbsp garam masala                 ¼ tsp salt

1 smallish sweet potato, peeled and diced

Optional: 1 large spoonful of organic tomato paste or (in summer) 2-3 tomatoes & some diced squash

Begin the third step while the chickpeas and cauliflower are cooking or on the next day. Heat a generous amount of olive oil in a large heavy skillet or pot. Add the onion and cook for a few minutes until it softens, then add the ginger and spices and cook a bit more. Then add 2 cups of cooked chickpeas, the sweet potato, tomatoes and squash (if using). 

Add 1 cup of water, then cover and simmer for 8-10 minutes until the sweet potato is tender. Add the roasted cauliflower and stir. Taste for seasoning, add more water if desired and cook until hot. 

Can be served over rice or with crusty bread and a salad. Bon appetit!

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