Masala dishes like this one are popular in Northern India. In this recipe, chickpeas and cauliflower are simmered along with Indian spices like cumin and turmeric. Delicious over rice or scoop it up with naan.
Prepare garam masala by toasting spices over medium heat until brown. Set aside.
2
In a saucepan over medium-high heat, add onions and 2 tablespoons of water and cook, stirring frequently.
3
When water evaporates and pan begins to brown, add 2 more tablespoons of water scraping the brown from the bottom of the pan. Repeat process until onions are a light brown.
4
Add toasted spices and stir for a minute.
5
Stir in chickpeas, cauliflower, garlic, salt, and 2 tablespoons of water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. If mixture begins to dry, add a little more water, a tablespoon at a time.
6
Add tomatoes and optional sweet peas and cook for 7 more minutes.
7
Remove from heat and stir in lemon juice and chopped cilantro.
8
Serve over brown rice.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories251
% Daily Value *
Total Fat5g7%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium850mg37%
Total Carbohydrate42g16%
Dietary Fiber 10g36%
Total Sugars 3g
Protein16g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Garam Masala
2tspground coriander
1tspground cumin
¼tspground chili pepper
¼tspground tumeric
Chickpeas
6tbspwater, divided
2small onions, finely chopped
½head of cauliflower, cut in florets
1(15 oz.) can chickpeas, drained and rinsed
2cloves garlic, minced
¾tspsalt
2cupsfresh tomatoesor canned diced tomatoes
½cupfrozen sweet peas (optional)
1 ½tsplemon juice
¼cupchopped cilantro
Directions
1
Prepare garam masala by toasting spices over medium heat until brown. Set aside.
2
In a saucepan over medium-high heat, add onions and 2 tablespoons of water and cook, stirring frequently.
3
When water evaporates and pan begins to brown, add 2 more tablespoons of water scraping the brown from the bottom of the pan. Repeat process until onions are a light brown.
4
Add toasted spices and stir for a minute.
5
Stir in chickpeas, cauliflower, garlic, salt, and 2 tablespoons of water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. If mixture begins to dry, add a little more water, a tablespoon at a time.
6
Add tomatoes and optional sweet peas and cook for 7 more minutes.
7
Remove from heat and stir in lemon juice and chopped cilantro.
AuthorLife and Health Network