Ethiopian · beginner
Ethiopian Turmeric Roasted Cauliflower And Chickpea Stir-Fry
A vibrant yellow mild vegetable skillet featuring tender cauliflower florets, chickpeas, and sweet carrots simmered with warm turmeric, cardamom, and fresh green chile.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet over medium heat until shimmering.
- 02
Add sliced yellow onion and carrot rounds, sautéing for 6 minutes until carrots begin to soften.
- 03
Stir in minced garlic, ground turmeric, and ground cardamom, cooking for 1 minute until fragrant.
- 04
Add cauliflower florets and drained chickpeas to the skillet, stirring until everything is coated uniform yellow.
- 05
Cover the skillet with a tight-fitting lid, turn heat to low, and steam-cook for 12 minutes until cauliflower is tender.
- 06
Remove lid, add halved green chile and salt, then raise heat to medium-high for 3 minutes to sear edges.
- 07
Remove from heat and serve immediately as a main dish or side.
A LITTLE KITCHEN KNOW-HOW
Covered Steam-Sauté
Combining oil-sautéing with covered low-heat steaming ensures dense root and brassica vegetables soften completely while preserving spice aromas.
Notes from the kitchen
- Covering the skillet lets the moisture from vegetables steam the cauliflower through without adding extra water.
- Keep carrot rounds uniform in thickness so they cook at the same rate as the cauliflower florets.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
