Halal Cauliflower and Chickpea Masala (Indian)

• 1 head cauliflower, cut into florets
• 2 (15 oz) cans chickpeas, drained
• 1 onion, 3 garlic cloves, 1-inch ginger
• 1 (14 oz) can diced tomatoes
• ½ cup coconut milk or yogurt
• 2 tsp garam masala, 1 tsp turmeric, cumin, coriander, chili powder
• Fresh cilantro

1. 1Sauté onion, garlic, and ginger. Add spices and cook until fragrant.
2. 2Stir in tomatoes and cook 5 minutes. Add cauliflower and chickpeas; simmer 15 minutes.
3. 3Stir in coconut milk and simmer 5 more minutes until cauliflower is tender. Garnish with cilantro. Serve with rice or naan.

Nutrition values are estimates.