Curried Chickpeas with Veggies

When The Spouse and I sat down to make this week's menu, I mentioned that I would prefer to add in a few meatless dishes. He agreed, though somewhat nervously because I said tofu would feature largely. He doesn't mind tofu if it's well prepared or mixed in with other items, but

This is one dish, though, that I felt would be pretty safe since he loves Indian food.

Curried Chickpeas with Veggies

1/4 cup olive oil
2 tsp cumin seeds
1 tbsp minced garlic
1 tbsp chopped ginger
2 tsp madras curry powder
1 cup chickpeas, cooked
1/2 large head of cauliflower, chopped (about 2 cups)
2 cups fresh green beans, cut into 1" pieces
1 cup chicken stock
1/2 - 1 tsp salt
fresh ground pepper to taste
1 cup yogurt
2 tbsp flour

Heat large skillet over medium heat. Add oil and heat thru. Add in cumin seeds and toast until fragrant. Add in minced garlic and ginger and sautee until aromatic, about 1 minute. Do not let brown.

Add in curry powder and sautee until fragrant, about 1 minute. Add chickpeas and remaining ingredients. Stir to coat. Cover and let simmer 10-15 minutes or until vegetables are cooked. Remove from heat.

Combine yogurt and flour and stir into vegetable mixture until well incorporated. If necessary, return pan to heat and heat thru, stirring constantly, being careful to not bring to a simmer. Serve immediately.