Cauliflower and Chickpea Masala
Description
This super easy, ultra creamy, and heavily spiced Cauliflower and Chickpea Masala is my new favorite dinner! That spicy-creamy sauce is just so 👌that I have to sop up every last bit with a piece of naan. This dish comes together super fast, requires very little chopping, is insanely inexpensive, and holds up well in the fridge, so it’s great for meal prep! This one is going right into my weekly rotation. :)
Ingredient
- 1 head of cauliflower
- 1 can of chickpeas
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- Salt and pepper to taste
- Water
- Fresh cilantro for garnish (optional)
Direction
1. Preheat your oven to 400°F (200°C).
2. Cut the cauliflower into small florets and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes, until lightly browned.
3. In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
4. Drain and rinse the chickpeas, then add them to the pan with the onions and garlic. Cook for 5 minutes, stirring occasionally.
5. Add cumin powder, coriander powder, turmeric powder, paprika, and garam masala to the pan. Stir well to coat the chickpeas and onions with the spices.
6. Pour in 1 cup of water and bring to a simmer. Add the roasted cauliflower to the pan and stir well. Let it simmer for 10 minutes, until the cauliflower is tender.
7. Taste the masala and add salt and pepper as needed.
8. Serve the cauliflower and chickpea masala over rice or with naan bread. Garnish with fresh cilantro, if desired.
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