Chickpea and Cauliflower Stir Fry

• 2 tsp mild vegetable oil
• 2 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 1/2 onion, finely chopped
• 1/2 head cauliflower, cut into florets
• 2 tsp ground corriander
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp salt
• pinch of ground cinnamon
• pinch of ground cloves
• one 15-ounce can chick peas (with liquid)
• 1/2 cup canned crushed tomatoes
• 1 tbsp honey
• grated rind and juice of one small orange
• freshly ground black pepper
• 2 tbsp fresh chopped corriander (AKA cilantro in the USA)

1. Heat a wok over medium heat until hot.
2. Add the oil and mustard seeds and sautee until they start popping
3. Lower the heat and add the cumin seeds and onion. Stir-fry until the onion is translucent
4. add the cauliflower and stir fry for 2 minutes
5. add the dry spices (except the pepper) and stir-fry for one more minute
6. Cover and steam for 3 minutes
7. Add the chickpeas (including the liquid), tomatoes, and honey. Stir to combine.
8. Add the orange rind and juice. Mix well and simmer 5 to 10 minutes. Season with pepper, add the chopped cilantro, and serve.

This is a good, flavorful dish. I like it in cooler weather as the spices give it a heavier tasts (but it isn't really a heavy dish).