This easy chickpea masala features budget- and pantry-friendly canned chickpeas and convenient frozen cauliflower. It’s so tasty and quick to make, you’ll want to add it to your weekly meal rotation! Serve over barley for a heartier meal.

Total time: 25 minutes
Makes 4 servings

Ingredients

2 tbsp (30 mL) butter
4 cloves garlic, minced
1 onion, chopped
1 tbsp (15 mL) minced fresh ginger root
3 tbsp (45 mL) tomato paste
2 tsp (10 mL) garam masala
1 tsp (5 mL) ground cumin
1 can (796 mL) whole tomatoes, undrained
3/4 cup (175 mL) water
2 cans (19 oz/540 mL) chickpeas, rinsed and drained
1 pkg. (500 g) frozen cauliflower florets
2 tbsp (30 mL) smooth or crunchy peanut butter
1 tbsp (15 mL) apple cider vinegar or lemon juice (or more to taste)
¼ cup (60 mL) chopped fresh cilantro (optional)

Directions

In a large deep non-stick skillet, melt butter over medium heat. When butter is just starting to bubble, add garlic, onion, and ginger; cook, stirring for about 5 minutes or until starting to brown. Add tomato paste, masala, and cumin; cook, stirring, until slightly darkened, about 1 minute.

Stir in tomatoes and water, breaking up tomatoes with a spoon. Add chickpeas; bring to simmer. Reduce heat to medium-low, cover and simmer until thickened, about 8 minutes.

Stir in cauliflower, peanut butter, and lemon juice. Increase heat to medium-high and bring to a boil. Reduce heat to maintain gentle simmer and cook, stirring occasionally until cauliflower is tender, about 5 minutes. Sprinkle with cilantro, if using.