Caulliflower Chickpea Marsala

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon salt

pinch of black pepper

1 tablespoon olive or avocado oil

1 medium onion chopped

3 cloves garlic, minced

1 1/2 teaspoons grated ginger

1 head cauliflower, cut into florets

1 can chickpeas

1 can tomato sauce

1 cup vegetable broth

1/2 cup coconut milk

1/2 fresh cilantro, chopped

brown rice

1. Mix cumin, turmeric, paprika, salt, and black pepper in a small bowl. Set aside, this is your masala spice mix.

2. Heat oil in a large saucepan, and add onion, garlic, and ginger. Cook until softened, about 5 minutes. Then add in the spice mix. Cook for 1 min.

3. Add the cauliflower, and cook for 10 min or until soft. Add a splash of water or vegetable broth if things start to stick.

4. Add the chickpeas, tomato sauce, and vegetable broth. Simmer on low for about 15 min, turn off the heat, then stir in the coconut milk.

5. Serve over your rice and enjoy!

I want to know. What do you think?