Cauliflower with Chickpeas and Tomatoes
|Fennel seeds||1 Teaspoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Cauliflower head||1 , cut into florets|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned chickpeas||15 1⁄2 Ounce, rinsed and drained (1 Can)|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs)|
Place the fennel seeds in a large nonstick skillet over medium-low heat and toast, shaking the pan often, for 1 to 1 1/2 minutes, or until fragrant.
Remove the seeds from the skillet and crush.
Coat the same skillet with olive-oil cooking spray and heat over medium heat.
Add the onion and cook, stirring occasionally, for 5 minutes.
Add the garlic and fennel seeds and cook for 1 minute.
Add the cauliflower and tomatoes (with juice) and heat to boiling.
Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes, or until tender.
Stir in the chickpeas and basil and heat through.