1 tablespoon olive oil
1 medium white onion, chopped
4 cloves garlic, finely chopped
1 – 2 inches of ginger root, grated or finely chopped
1 tablespoon garam masala or curry powder
1 teaspoon chili flakes
1 15 oz. can chickpeas, drained (or 2 cups cooked chickpeas)
1 medium head of cauliflower, cut into florets
1 28 oz. can Muir Glen tomato sauce (fire roasted diced tomatoes work great too)
1 lemon, zested and juiced
1/2 bunch of cilantro, chopped (or to taste)
1. In a large skillet over medium heat, sauté olive oil, onions, garlic, ginger, garam masala or curry powder and chili flakes. Stir frequently until the onions are tender.
2. Add the cauliflower florets and about 2 tablespoons of water. Cover and let steam for 5 minutes until the cauliflower starts to become tender. (If using diced fire roasted tomatoes, just use the liquid from the tomatoes for this stage.)
3. Add the tomato sauce and chickpeas and bring to a boil. Simmer for about 15 minutes until the cauliflower is tender.
4. Stir in the lemon zest, juice and cilantro before serving. Great served with a dollop of plain yogurt.
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