top of page

Cauliflower and Chickpea Masala

Very flavorful!​


3 Tbsp garam masala 
1 tsp cumin 
1 tsp turmeric 
1 tsp smoked paprika 
1 tsp salt
Freshly Cracked Pepper

1/2 yellow onion 
3 cloves garlic 
1/2 Tbsp grated fresh ginger
2 Tbsp olive oil
1 head of cauliflower

1 15oz. can chickpeas
1 15oz. can tomato sauce
1/4 cup water
1/2 cup heavy cream
salt to taste

Naan bread


1. Preheat the oven to 350 F.

2. Chop the cauliflower and drain/rinse the chickpeas.  Spread them out on a baking sheet, and toss with olive oil, salt, and pepper.  Roast them in the oven for 10 minutes.  

3. In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).

4. 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.

5. Add the cauliflower and chickpeas to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower are completely coated in spices.

6. Add the tomato sauce and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, covered and stirring occasionally, for about 15-20 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.

7. After the sauce is done simmering, 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.


Original recipe link

bottom of page