This unique yet easy vegan dish is a sure way to impress the most discerning of palates. The green garbanzo beans definitely add a wow factor.
Chop onion, ginger, garlic together in food processor or by hand, put in bowl and set aside.
Grate cauliflower by hand or process florets in food processor into rice like consistency. Set aside.
Rinse and drain frozen peas. If using canned chickpeas, rinse them very well.
Coarsely chop or crumble the tofu, set aside.
Heat oil in a large saucepan on medium heat. Add cumin seeds. Sizzle for 1 minute. Add chopped onion, ginger, garlic. Cook for about 8 minutes to caramelize, stirring often. Add tomato, cook for another 3 minutes or so to soften tomato.
Add spices (turmeric, cayenne, garam masala, salt) to caramelized mixture. Stir well. This is your masala mixture.
Now add the peas followed by grated cauliflower to the caramelized masala. Mix well to ensure the vegetables are evenly coated with the masala. Cover and cook for no more than 7 to 8 minutes, stirring once or twice in between to make sure it's not sticking to the bottom of the pan.
Mix in crumbled tofu and cook for another 3 minutes. Turn off heat. Add chopped cilantro.
Serve with basmati rice.