Oh, Chickpea Cauliflower Masala, you’ve got it going’ on. This bowl of goodness is vegan, gluten-free, and soy-free, but full of flavor and deliciously filling.
Tis’ the season for warm bowls of whatever makes your heart sing. For me, that is hearty stews and chunky soups.
And you know I always love a reason to make the best vegan sour cream in the whole world.
The sour cream is just heaven on this stew, friends. Heaven.
Awesome New Product Alert:
I found a new brand at Whole Foods, Spicemode. They have a great line of cooking sauces and dry spice blends that make for some really quick and flavorful meals.
After tasting this right out of the jar, I had the idea for this chickpea cauliflower masala. It’s perfect.
(Spicemode didn’t pay me or send me free samples, I just think they are are making amazing products that everyone should know about.)
Spicemode: Masala Cooking Sauce
I love finding new ingredients to use. Spicemode’s line of spices, sauces, and seasonings are vegan, gluten-free, and made in small batches from local ingredients.
And non-GMO, no preservatives, handcrafted right here in Chicago… pretty much all my favorite qualities.
Oh, and it’s DELICIOUS!
Plus, saving time by using a brilliantly crafted sauce to get Chickpea Cauliflower Masala in my belly that much faster???
Yes. Please.
Roasting the Cauliflower
I wanted the cauliflower to have some additional flavor in this stew. I decided to roast it before adding it to the dish to give it those perfect little caramelized bits.
After washing and cutting the florets, I tossed the cauliflower with olive oil, garlic, salt, and a squeeze of lemon.
Put them on a lined, oiled baking pan, and roast them at 450 degrees F for about 10 minutes.
Turn them, and bake for 4 or 5 more minutes.
While the cauliflower roasts…
Get Your Chickpea Stew On
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- ½ cup tomatoes, diced (fresh or canned)
- 4-5 tablespoons Spicemode Masala Cooking Sauce
- 2 cans chickpeas, drained (15 oz cans)
- Vegetable Stock to cover chickpeas (2-4 cups, depending on how thick you want your stew)
- 1 tablespoon corn starch slurry or potato starch slurry (optional for thickening)
- 1 roasted red pepper, diced
- 1 head of cauliflower, seasoned and roasted
- juice from ½ lemon
- sour cream to top
- cilantro to garnish
- Preheat oven to 450 degrees F.
- Toss cauliflower florets with salt, pepper, olive oil, garlic and lemon juice.
- Lay on a prepared baking sheet and bake for 10 minutes.
- Turn and bake for another 5 minutes until caramelized and tender.
- Heat a medium stew pot over medium heat.
- Throw in a splash of olive oil.
- Add onions and sauté until they are translucent and start to caramelize.
- Add in the minced garlic and stir for a few seconds.
- Add tomatoes and a pinch of salt.
- Stir until tomatoes are soft.
- Add Masala Cooking Sauce, and stir to mix everything well.
- When the mixture is heated through, add the chickpeas and enough vegetable stock to just cover the chickpeas.
- Stir and bring to a simmer.
- If you want a thicker stew, add a starch slurry, and stir to thicken.
- Stir in roasted red pepper and roasted cauliflower.
- Simmer for about 15 minutes.
- Remove from heat, add lemon juice and stir.
- Ladle into bowls and top with sour cream and minced cilantro.
- Serve with some fresh crusty bread, and enjoy!
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