Dry Chana Gobi with Cumin Rice

Steps

1. Prepare all the vegetables first: cut the cauliflower, slice the onion, mince the garlic and jalapeño, grate the ginger and chop the tomato and cilantro.
2. Cook the rice: in a saucepan, bring 420 g of the water (about 1¾ cups) to a boil with half of the cumin, add the rice, cover and simmer on low for 15 minutes, then rest off the heat, covered, while you make the curry.
3. Heat one third of the canola oil in a large skillet over medium-high heat. Add half of the cauliflower and cook without stirring for 3 minutes, then turn and cook 3 minutes more until browned in spots; move to a plate. Repeat with another third of the oil and the remaining cauliflower.
4. Add the remaining third of the oil and the chickpeas to the skillet and fry for 5 minutes, stirring now and then, until lightly crisp; add them to the cauliflower.
5. Lower the heat to medium, add the onion and cook for 6 minutes until golden. Stir in the garlic, ginger and jalapeño and cook for 1 minute.
6. Add the remaining half of the cumin, the turmeric, coriander and chili powder and stir for 30 seconds until fragrant. Add the tomato and salt and cook for 3 minutes until the tomato breaks down into a thick paste.
7. Return the cauliflower and chickpeas to the skillet with the remaining 100 g of the water. Cover and cook for 5 minutes until the cauliflower is tender and the pan is nearly dry, then uncover and toss for 1–2 minutes so the spices cling.
8. Stir in the lime juice, scatter over the cilantro and serve over the cumin rice.