EASY CAULIFLOWER AND CHICKPEA MASALA

This too simple, ultra smooth, and intensely spiced Cauliflower and Chickpea Masala is my new most loved supper! That fiery rich sauce is simply so 👌that I need to sop up each and every piece with a bit of naan. This dish meets up excessively quick, requires next to no slashing, is madly modest, and holds up well in the cooler, so it's extraordinary for dinner prep! This one is going directly into my week by week turn. :)

Step by step instructions to SERVE THE CAULIFLOWER AND CHICKPEA MASALA

I've been eating my Cauliflower and Chickpea Masala with a bit of naan bread to gather up that heavenly sauce, however this dish would be similarly as great over a bed of hot rice. Whichever way it's smooth, fiery, and gracious so delish!

Fiery OR NOT, MAKE IT YOUR OWN

You can alter the warmth of this sauce by expanding, diminishing, or notwithstanding dispensing with the measure of cayenne pepper in the zest blend. The sum recorded underneath makes what I would call a "medium" flavor level, yet that is incredibly abstract, so think about that while taking other factors into consideration.

MAKE IT VEGAN

A simple sub for the overwhelming cream in this formula would be full fat coconut milk (the stuff that comes in jars, NOT the dairy milk substitute). You can play around with the amounts, however I'd surmise somewhere close to 1/2 to 1 glass would function admirably.

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INGREDIENTS
MASALA SPICE MIX

• 2 Tbsp garam masala ($0.60)
• 1/2 tsp cumin ($0.05)
• 1/2 tsp turmeric ($0.05)
• 1/2 tsp smoked paprika ($0.05)
• 1/4 tsp cayenne ($0.02)
• 1/2 tsp salt ($0.02)
• Freshly Cracked Pepper ($0.03)

SKILLET INGREDIENTS

• 1 yellow onion ($0.21)
• 3 cloves garlic ($0.24)
• 1/2 Tbsp grated fresh ginger ($0.15)
• 2 Tbsp olive oil ($0.32)
• 12 oz. frozen cauliflower florets ($1.00)
• 1 15oz. can chickpeas, drained ($0.49)
• 1 15oz. can tomato sauce* ($0.59)
• 1/4 cup water ($0.00)
• 1/3 cup heavy cream ($0.26)
• salt to taste ($0.02)

INSTRUCTIONS

1. In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
2. Finely dice the onion, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
3. Add the frozen cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
4. Add the drained chickpeas, tomato sauce, and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
5. After the sauce has simmered for 15 minutes, turn off the heat and stir in the heavy cream. Give the masala a taste and add salt as needed. Serve in a bowl either over rice or with a piece of bread for dipping.

NOTES
*For those living outside the United States, our "tomato sauce" is puréed cooked tomatoes with a little salt and sometimes a scant amount of onion powder. The closest product to this would probably be passata.

For more detail : bit.ly/2CQfe44

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