- 3 medium leeks, white and pale green parts only, halved lengthwise and thinly sliced into half moons (about 2 cups)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 12 ounces asparagus, trimmed, cut into 1-inch pieces (about 2.5 cups)
- 1 cup water
- 6 ounces sugar snap peas, trimmed, cut into 1-inch pieces (about 1.5 cups)
- 8 radishes, quartered
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon minced fresh herbs, such as chives and tarragon
- 3 tablespoon grapeseed oil
- 3/4 teaspoon whole cumin seed
- 1 1/2 teaspoon whole mustard seed
- 1 large onion, thinly sliced (about 3 cups)
- 1/4 cup finely shredded peeled ginger
- 5 cloves garlic, very thinly sliced
- 1 1/2 teaspoon kosher salt
- 1 medium head cauliflower, about 2 lbs., cut into large florets
- 3/4 cup water
- 1 cup cooked chickpeas
- 1-2 small red chiles, thinly sliced, seeds removed for less heat
2. Wash and dry pan and return to medium high heat. Add 1 tablespoon oil; heat until shimmering. Add half the cauliflower and brown on one side, 3 to 5 minutes Remove from pan, and repeat with remaining oil, cauliflower, ginger, and garlic.
3. Combine batches of cauliflower in pan. Add water and remaining salt. Bring to a simmer, cover, and cook until tender, 5 to 7 minutes. Stir in chickpeas and chiles; cook uncovered until chickpeas are heated through and liquid is gone, about 3 minutes.
4. Stir in onions and serve.
Ok, a few things, you do not need 1/4 cup of ginger...it's overkill. I only used about 3 tablespoons and it was perfect. The flavors are really complex in this dish, I think you'll like it.
See you next week