coaching busy moms through postpartum and beyond

Flavor Punchin’ Chickpea Masala

When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple of staple ingredients on hand (i.e. coconut milk and a couple of spices), I could make my own delicious Indian dishes WHENEVER I WANTED. Thus, we have at least one Indian dinner a week.

Enter this Flavor Punchin’ Chickpea Masala.

I know the name is a little goofy, but there’s really no other way to describe it. It’s rich and creamy and slightly sweet and packed full of so many different flavors but like, definitely in a good way, ya know?

If you haven’t made or had Indian food before, this is a great one to start with. It’s not spicy and it doesn’t taste too different than other tomato sauce based dishes. Masala’s are usually made with heavy cream, but I use full-fat coconut milk in this one to make it vegan/dairy-free.

One last thing: this dish calls for a spice blend called Garam Masala. It’s one blend that I would highly recommend having around simply because it’s that good. This dish can’t function without it, so don’t try leaving it out or replacing it with something else! I get mine in bulk spice sections of stores like Winco or Albertson’s Marketplace if you’re local. You can also order it online here.

Without further ado, here’s the recipe. My kids both eat it (proof below) so I like to think yours would too!

Print Recipe
Flavor Punchin' Chickpea Masala
Prep Time 20 minutes
Servings
people
Ingredients
Main Ingredients
Spices
Prep Time 20 minutes
Servings
people
Ingredients
Main Ingredients
Spices
Instructions
  1. Heat olive oil over medium heat. I actually added a teaspoon of grass-fed ghee (you could use butter) too. Gimme all the fat.
  2. While the oil heats up, combine all the spices in a bowl.
  3. Dice onion and add to oil. Cook until starting to soften. Add the garlic and ginger and then the spice mix. Cook for about 1 minute until you start to smell all that masala-y goodness.
  4. Add the cauliflower and stir around to coat in the spices.
  5. Add the chickpeas and tomato sauce. If it seems necessary to add a little water (1/3 cup or so) to cook the cauliflower completely, add that in. Then cover and cook for about 10-15 minutes until cauliflower is soft and the acidity of the tomato sauce is cooked out.
  6. Stir in the frozen peas, the coconut milk, and the pure maple syrup. Allow to cook for another couple of minutes until the peas are warmed through. Taste and add more salt and pepper if necessary.
  7. Serve over grain of choice (I used brown rice) and garnish with cilantro.


Leave a Reply

Your email address will not be published. Required fields are marked *