Easy Chana Masala with Chickpeas, Cauliflower and Peas

This delicious one pot meal is so easy, health promoting, and so darn tasty that it has quickly become one of my favorite weeknight meals. The ingredients are pretty easy to come by and it comes together in under 30 minutes, making it a wonderfully warming, filling meal on a winter night.

Cauliflower is a cruciferous vegetable which means it is a member of the powerful cancer fighting brassica family of vegetables. It has loads of vitamin C which also helps with collagen production, and vitamin K which helps our bones. The ginger, and turmeric in this recipe are also powerful anti-inflammatory spices. In fact, a number of studies on cancer cells have shown that curcumin, the anti-inflammatory compound in turmeric, has anticancer effects. It seems to be able to kill cancer cells and prevent more from growing. So let’s add it to our meals as much as possible!

Give this dish a try and let me know what you think.

Easy Chana Masala with Chickpeas, Caulifower and Peas
serves 4-6

1 large organic yellow onion, diced
2 garlic cloves minced
2″ nub of fresh ginger grated
1 Tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon turmeric
¼ teaspoon cayenne powder
2 14 oz.cans organic chopped tomatoes
1 can organic chickpeas (garbanzo beans), drained and rinsed
1 medium organic cauliflower, broken into bite sized florets
½ cup frozen organic green peas
1 can organic coconut milk

In a large pot or Dutch oven, sauté the onion in 2 Tbsp olive oil until soft, about 5 minutes. Add garlic and sauté 1 minute. Add the ginger and all the spices and stir until fragrant about 1 minute. Add the tomatoes and chickpeas/garbanzo beans. Bring to a boil and cook for 5 minutes or so. Add the cauliflower and peas and cook at a simmer for 10-15 minutes or until cauliflower is cooked but still crunchy. Add the coconut milk and stir until incorporated and broth is warmed through.

Serve over basmati rice.

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