Masala-Spiced Chickpeas and Cauliflower

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.


Yields6 ServingsPrep Time10 minsCook Time30 minsDifficultyIntermediate

 

Ingredients

Garam Masala
 2 tsp ground coriander
 1 tsp ground cumin
 ¼ tsp ground chili pepper
 ¼ tsp ground tumeric
Chickpeas
 6 tbsp water, divided
 2 small onions, finely chopped
 ½ head of cauliflower, cut in florets
 1 (15 oz.) can chickpeas, drained and rinsed
 2 cloves garlic, minced
 ¾ tsp salt
 2 cups fresh tomatoesor canned diced tomatoes
 ½ cup frozen sweet peas (optional)
 1 ½ tsp lemon juice
 ¼ cup chopped cilantro

Instructions

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.

8

Serve over brown rice.

Nutrition Facts

6 servings

Serving size

1 cup


Amount per serving
Calories251
% Daily Value *
Total Fat 5g7%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 850mg37%
Total Carbohydrate 42g16%
Dietary Fiber 10g36%
Total Sugars 3g
Protein 16g

* 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
 2 tsp ground coriander
 1 tsp ground cumin
 ¼ tsp ground chili pepper
 ¼ tsp ground tumeric
Chickpeas
 6 tbsp water, divided
 2 small onions, finely chopped
 ½ head of cauliflower, cut in florets
 1 (15 oz.) can chickpeas, drained and rinsed
 2 cloves garlic, minced
 ¾ tsp salt
 2 cups fresh tomatoesor canned diced tomatoes
 ½ cup frozen sweet peas (optional)
 1 ½ tsp lemon juice
 ¼ cup chopped 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.

8

Serve over brown rice.

Notes

Masala-Spiced Chickpeas and Cauliflower
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