When the chill of the evening air hints at the changing seasons, I find myself craving the warmth of spices and the comfort of something hearty yet light—like a hug in a bowl. This cauliflower and chickpea masala, with its vibrant colors and intoxicating aroma, feels like a culinary adventure that doesn’t require a passport. Oh, and did I mention? It’s ridiculously easy to whip up, making it my go-to for those nights when I want to impress but not stress—kind of like watching a sunset while sipping on your favorite tea.
Steps
- Prepare the Spice Mix: In a small bowl, combine 2 tablespoons of garam masala, 1/2 teaspoon each of cumin, turmeric, and smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and some freshly cracked pepper.
- Prepare Aromatics: Finely dice one yellow onion, mince three cloves of garlic, and grate about 1/2 tablespoon of fresh ginger.
- Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and ginger and sauté until the onions become soft and translucent, approximately 3 minutes. Incorporate the spice mix and continue to sauté for an additional minute.
- Cook Cauliflower: Add 12 ounces of frozen cauliflower florets to the skillet. Sauté until the cauliflower is thawed and well-coated with the spices.
- Simmer the Mixture: Add a drained 15-ounce can of chickpeas, a 15-ounce can of tomato sauce, and 1/4 cup of water to the skillet. Stir everything together and let it simmer over medium-low heat for about 15 minutes, stirring occasionally. If it becomes too dry, add a few tablespoons of water.
- Add Creaminess: Once the sauce has simmered, turn off the heat and stir in 1/3 cup heavy cream. Taste and add more salt if needed.
- Serve: Optionally, garnish with fresh cilantro and serve it in a bowl with naan or over rice. Enjoy the creamy and spicy flavors of the dish.
Ingredients
- Masala Spice Mix:
- 2 tablespoons garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Freshly cracked pepper to taste
- Skillet Ingredients:
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 12 ounces frozen cauliflower florets
- 1 can (15 ounces) chickpeas, drained
- 1 can (15 ounces) tomato sauce
- 1/4 cup water
- 1/3 cup heavy cream (or full-fat coconut milk for a vegan option)
- Additional salt to taste
Nutritional Values
Calories: 1230 kcal | Carbohydrates: 134 g | Protein: 42 g | Fat: 68 g | Sodium: 4612 mg | Fiber: 42 g
FAQ
- Can I make this Chickpea Masala vegan?
- Absolutely! You can substitute the heavy cream with full-fat coconut milk to make this recipe vegan. Use canned coconut milk for the best results, and adjust the quantity to your preference, typically between 1/2 to 1 cup.
- What can I serve with Chickpea Masala?
- This dish pairs wonderfully with naan bread or over a bed of hot rice. Both options help to scoop up the creamy, spicy sauce. Adding some pickled red onions on top can also enhance the flavor.
- How can I store and reheat leftovers?
- Store any leftover Chickpea Masala in an airtight container in the refrigerator for 3-4 days. To reheat, you can warm it in a skillet over medium heat or microwave it in 30-second intervals, stirring in between. Be cautious with freezing as the cream-based sauce might separate when thawed; stir well after reheating to recombine the sauce.
- What variations can I try with this recipe?
- You can experiment with adding ingredients like diced and blanched potatoes, broccoli, peas, roasted butternut squash, mushrooms, baby spinach, tofu, paneer, tempeh, zucchini, or grilled chicken for variety.
- Can I adjust the spice level of the masala?
- Yes, you can adjust the spiciness by modifying the amount of cayenne pepper in the spice mix. The recommended amount creates a medium spice level, but feel free to increase, decrease, or eliminate it to suit your taste preferences.
Tips
- Adjust the Spice Level: Customize the heat of the dish by modifying the amount of cayenne pepper in the spice mix. Start with a small amount and increase gradually to suit your taste preference.
- Cauliflower Options: If using fresh cauliflower instead of frozen, blanch it beforehand to reduce its cooking time. This will ensure the cauliflower is tender and evenly cooked.
- Vegan Alternative: For a vegan version, substitute the heavy cream with full-fat coconut milk. Use between 1/2 to 1 cup to achieve a creamy consistency without compromising flavor.
- Serving Suggestions: Enhance the dish by serving it with naan or over a bed of hot rice. Consider topping it with pickled red onions for an extra burst of flavor.
Equipment
- Large Skillet – Essential for sautéing the ingredients and simmering the dish.
- Microplane Grater – Useful for grating fresh ginger.
- Spice Grinder – If you prefer using whole spices and grinding them fresh for the masala mix.
- Garlic Press – Handy for mincing garlic quickly and efficiently.
- Citrus Zester – Can also be used for grating ginger, if preferred over a microplane grater.
