Curried Cauliflower, Chickpeas with Chicken

• 3 Tbsp vegetable oil
• 8 ounces boneless, skinless chicken breast or thighs, cut into chunks or slices
• Salt and black pepper
• 1 Tbsp minced ginger
• 1/2 cup chopped scallions, white parts only (optional)
• 2 cups cooked or canned chickpeas, drained
• 1 Tbsp curry powder
• 1 cup coconut milk
• 1 small cauliflower, cored and roughly chopped
• 1 or 2 small dried hot red chiles (like Thai), or a pinch of red chile flakes (optional)
• 1/2 cup chopped fresh cilantro, for garnish (optional)

Place large, deep skillet over high heat. Add 2 tablespoons of oil, and add chicken. Stir once, sprinkle with salt and pepper and let sit for 1 minute before stirring again. Cook, stirring occasionally, until chicken has lost pink color, 3 to 5 minutes. Add ginger and scallions and cook for half minute or so. Remove everything from pan.

Add remaining 1 tablespoon oil to the skillet. When it's hot, add chickpeas and sprinkle with salt and pepper. Cook, shaking pan occasionally, until chickpeas are lightly browned, 5 to 10 minutes. Sprinkle with curry powder, stir again and remove from the pan.

Put coconut milk, cauliflower and chiles into hot pan and reduce heat so it bubbles gently. Cook, stirring occasionally, until cauliflower is tender and mixture thickens, 10 minutes or longer.

Return chicken and chickpeas to pan and toss once or twice. Taste, stir in sugar if you like, adjust for salt, pepper and curry powder. Garnish with cilantro and serve. Delicious over rice