CAULIFLOWER WITH CHICKPEAS (250 G)

Pre-soak the chickpeas for several hours and boil until tender for 20 - 30 Minutes
;

In a preheated pan greased with vegetable oil, fry the onions, garlic and grated ginger along with cumin and mustard 5 Minutes and set aside in the bowl;

Add a little oil to a clean pan again, heat and fry the cabbage inflorescences for 5 - 7Minutes
;

Then pour a little water into the pan to the cabbage, add sea salt, boiled chickpeas and a whole (not chopped!) Chili pepper. Cover with a lid and simmer for 5 - 7 Minutes
until the first cabbage is soft. Then remove the lid and let the excess liquid evaporate;

Add the contents of the pan to the spices and onion with garlic. Finely chop the tomato and add to the vegetables with chickpeas. Mix and serve (after removing the pepper).