Chickpea and Cauliflower Curry

Ingredients:

• 225g fresh or frozen okra, halved lengthwise (defrost if frozen)
• 6 cups cauliflower florets
• 225 gr. dry chickpeas
• 2 diced plum tomatoes
• 1 serrano chili pepper, sliced ​​(remove seeds for a less spicy flavor)
• 2 bay leaves
• 1 cinnamon stick
• 4 crushed cardamom pods
• 6 whole cloves
• 12 black peppercorns
• 2 red onions (1 quartered, 1 diced)
• 1 piece peeled and sliced ​​ginger (8 cm long)
• 4 cloves of garlic
• 1/4 cup vegetable oil
• Salt
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/8 teaspoon turmeric
• Juice of 1 lemon
• 1/2 cup chopped fresh cilantro or mint

Preparation:

1. Soak the chickpeas in a bowl of cold water overnight. Drain and place the chickpeas in a large saucepan.
2. Wrap the bay leaves, cinnamon stick, cardamom, cloves, and peppercorns in a piece of cheesecloth and tie with string. Place in a saucepan with 8 cups of water and bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
   
   Reduce heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the liquid and the spice bundle.
3. Meanwhile, in a small food processor, pulse the onion quarters, ginger, and garlic until they form a paste. Heat the vegetable oil in a large saucepan over medium-high heat. Add the diced onion and sauté until browned, 6-10 minutes.
   
   Add 1 1/4 teaspoons salt, ginger-garlic paste, and serrano pepper. Cook, stirring, until the mixture is dry, 5-7 minutes. Add the cumin, coriander, and turmeric and cook until fragrant, about another minute.
4. Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid, and the spice bundle. Cook until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5-6 minutes (add more cooking liquid if needed).
   
   Add the okra and cook until tender, about 5 minutes. Discard the spice bag. Add lemon juice and cilantro, and season with salt.