Quick Curry Chickpea & Cauliflower Skillet

Ingredients

• 2 cups cauliflower florets
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 cup vegetable broth
• 1/2 cup canned crushed tomatoes(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tbsp lemon juice(optional)
• 2 tbsp cilantro, chopped (optional garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the onion and mince the garlic; cut cauliflower into bite-size florets if needed. Drain and rinse the chickpeas.

2. 2

   Cook (20 minutes): Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds.

3. 3

   Add curry powder, cumin, turmeric, and smoked paprika; stir for 30 seconds to bloom the spices.

4. 4

   Add cauliflower and chickpeas. Cook, stirring, for 8 minutes until the cauliflower starts to brown in spots.

5. 5

   Pour in vegetable broth (and crushed tomatoes if using). Bring to a simmer, reduce heat to medium, and cook 7–8 minutes, stirring occasionally, until cauliflower is tender and the sauce thickens slightly.

6. 6

   Finish: Season with salt and black pepper to taste. Stir in lemon juice. Garnish with cilantro if desired, then serve.