Cauliflower and Chickpea Masala

Ingredients

• 2 Tbsp garam masala
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne
• 1/2 tsp salt
• Freshly Cracked Pepper
• 1 yellow onion
• 3 cloves garlic
• 1/2 Tbsp grated fresh ginger
• 2 Tbsp olive oil
• 12 oz. frozen cauliflower florets
• 1 can chickpeas, drained
• 1 can tomato sauce
• 1/4 cup water
• 1/3 cup heavy cream
• Salt to taste

Directions

1. Stir together the garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper in a small bowl. Chop the onion finely, mince the garlic, and grate the ginger. Put all 3 in a large skillet with the olive oil, then cook over medium heat until the onion looks soft and clear, about 3 minutes.
2. Sprinkle in the spice mixture and cook, stirring, for 1 more minute.
3. Add the frozen cauliflower florets to the skillet with the aromatics and spices. Cook for about 5 minutes longer, until the cauliflower is thawed and well covered with the spices.
4. Stir in the drained chickpeas, tomato sauce, and 1/4 cup water. Mix everything together, then lower the heat to medium-low and let it simmer, stirring now and then, for about 15 minutes so the tomato sauce softens in flavor and the spices come together. If the pan starts looking dry while it cooks, stir in a couple more tablespoons of water.
5. Once the sauce has cooked for 15 minutes, take the skillet off the heat and stir in the heavy cream. Taste the masala and season with more salt if it needs it. Spoon it into a bowl over rice or serve it with bread for dipping.