Chickpea and Cauliflower Curry

1. 1

   Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.

2. 2

   Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine.

3. 3

   Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface.

4. 4

   Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes.

5. 5

   Strain the chickpeas, reserving the cooking liquid and spice bundle.

6. 6

   Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste.

7. 7

   Heat the vegetable oil in a large pot over medium-high heat.

8. 8

   Add the diced onion and cook until browned, 6 to 10 minutes.

9. 9

   Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano.

10. 10

    Cook, stirring, until the mixture is dry, 5 to 7 minutes.

11. 11

    Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.

12. 12

    Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes.

13. 13

    Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed).

14. 14

    Stir in the okra and cook until just tender, about 5 minutes.

15. 15

    Discard the spice bundle.

16. 16

    Stir in the lemon juice and cilantro and season with salt.

17. 17

    Photograph by Marcus Nilsson

* Per serving · 4 servings · Values may vary.