Cauliflower and Chickpea Curry

Source: Barbara Pistrang

1 T olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tsp. fresh ginger, chopped
1/4 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cayenne pepper
1/2 tsp. ground turmeric
salt to taste
1-1/4 C chicken or vegetable broth
1 can (15 oz) chickpeas, with liquid
1/2 to 1 head cauliflower
1 to 2 T cornstarch, combined with a little water

Saute garlic and onions in oil until tender. Add beans and liquid, broth, spices and cauliflower. Simmer 10 minutes. Add cornstarch and water mixture to simmering broth and stir until thickened. Serve with rice and chutney.